Air Date: 5/21/2008
4 servings
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)
- Preheat the grill to medium-high heat.
- Place the chicken in a medium bowl.
- In a blender, combine the remaining ingredients, including the 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.
- Grill chicken 3 to 4 minutes per side, until no pink remains and the
juices run clear.
NOTE: 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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