CAN YOU GO WRONG WITH GARLIC-SLATHERED?

DINNER IN 20 MINUTES: Basil and Garlic-Slathered Chicken Breasts (Renee Schettler, July 16, 2003, washingtonpost.com)

(4 servings)

Some nights -- most nights -- there's no time to marinate.

That's when we turn the marinade into a paste that clings to the entree during cooking.

Here we use it on quick-cooking, boneless, skinless chicken breasts. This approach also works for bone-in, skin-on chicken parts if you rub the paste beneath the skin, though the flavor doesn't have a chance of permeating these larger pieces of chicken.

Adapted from "Grilling & Barbecuing" by Denis Kelly (Stewart, Tabori & Chang, 2003).

3 cloves garlic, finely chopped

1 teaspoon salt

1/2 cup chopped fresh basil (may substitute other fresh herb)

1/2 teaspoon freshly ground black pepper

Olive oil to taste, plus additional for the grill

Few drops lemon juice (optional)

4 boneless, skinless chicken breasts (about 11/2 pounds)

In a food processor or a mortar, process or mash the garlic together with the salt. Add the basil and pepper and continue to mix until well combined. Add just enough oil to make a paste. If desired, add a few drops of lemon juice. Set aside.

Pat the chicken dry. Place the chicken between 2 sheets of wax paper or plastic wrap and, using your hand, a skillet or a rolling pin, gently flatten it to an even thickness of about 1/2 inch. Transfer to a resealable plastic bag or a plate, add the basil paste and shake or smear to coat the chicken evenly.

Preheat the grill or place a grill pan over medium-high heat. Lightly oil the rack or pan.

Grill the chicken, turning once, just until cooked through, 3 to 5 minutes per side. Serve hot.

Posted by Orrin Judd at July 17, 2003 9:38 PM