Valentine Breasts  

AlarmNewlyFalsi 53M
3 posts
4/8/2006 6:55 am

Last Read:
7/9/2006 6:11 am

Valentine Breasts


Some admire breasts more than others.
I find them irresistible.
They are beautiful and tender and deserve gentle, loving attention - some say even adoration. Whether perfumed and coquettishly covered or presented bare and boldly in their natural beauty, they are delightful. ...


Fortunately, they are also easily available and economical.

Chicken breasts, whether you boned them yourself or bought them already de-boned, offer a multitude of tastes, textures and treatments. We'll broil these on the grill and serve them bold and succulent, decorated only with a fair complexion tinged of red. Perfect for a cozy, private dinner for two.

That's why I buy whole chickens and de-bone the breasts. Some of you aren't heavily into de-boning breasts, but it's your loss. It only takes a few minutes.

You need a sharp knife with a blade from 4-6 inches long. If you are de-boning the whole chicken, start from the back. If you are just de-boning the breasts, lay the bird on the back and make a long cut from top to bottom along the breast bone. If you are right-handed, do the left side first and rotate the bird before doing the other side.

Lift the flap beside the incision and make additional strokes from top to bottom, keeping the edge against the rib cage. Remove the first breast, rotate the bird and do the other. Pound the breasts between waxed paper to flatten to about 1/2 inch. After two or three times, it's as easy as eating ice cream. Save the thighs and legs for your favorite use and throw the skin and carcass into a stock pot.

Chicken breasts, whether you boned them yourself or bought them already de-boned, offer a multitude of tastes, textures and treatments. We'll broil these on the grill and serve them bold and succulent, decorated only with a fair complexion tinged of red. Perfect for a cozy, private dinner for two.

"Valentine Breasts"
Crush a small clove of garlic into 1 stick melted butter. Add the juice of two lemons and keep warm. In one-eightth cup hot water, steep:

Thyme, ground, 1/4 tsp.

Sage 1/4 tsp.

Dry mustard 1/4 tsp.

Rosemary, 1/4 tsp. (grind with mortar and
pestle or an herb/spice grinder)

Onion powder 1/4 tsp.

Fresh ginger, grated 1 tsp.

Cayenne pepper Dash

After 10 minutes of steeping, add to butter mixture and mix well. Keep warm and allow to marry, or at least do some serious flirting, while you fire up the grill. Temperature should be "low broiling" about 400*F.
Press the breasts into rather uniform thickness. Baste with sauce and allow to soak at least 10 minutes. The breasts will cook in less than ten minutes after they hit the grill. Prepare everything else accordingly.

Baste again, sprinkle nicely with paprika and place on the grill. Baste the top side and turn quickly. Allow only one or two minutes per side. Baste frequently; turn often. Do not over cook or allow to brown. Those of us who care, observe that when breasts become firm, they are ready.

Remove from the grill to a warm plate. Serve to your valentine with veggies of your choice and a white with some character.

"A jug of wine, a pair of breasts and, thou beside me at the grill".

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