- 4 boneless, skinless chicken breast halves
- 2/3 cup olive oil
- 1/2 teaspoon garlic powder
- 1/4 cup lemon juice
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 anchovy fillets (optional, see Note)
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1. Preheat grill to medium-high heat.
2. Place chicken in a medium bowl.
3. In a blender, combine remaining ingredients, including anchovy fillets, if desired. Blend on high speed until mixture is smooth. Pour blended mixture over chicken, cover, and refrigerate 2 to 3 hours, or overnight.
4. Grill chicken 3 to 4 minutes per side, until no pink remains and juices run clear.
If you leave out the anchovies, you may want to add an extra 1/2 teaspoon salt to the oil mixture.
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