Between marvelous munchies and an array of fab salads, just-caught crab and mouthwatering specialties shortly to come from the barbecues set up in the yard, we got to mulling over chicken possibilities. Odd but true.
Shirley started us off, with a blow-by-blow account of the Guamanian feast she had attended the night before. In cold blood, she gave us descriptions of a multitude of delicious dishes, ending with a chicken thing she said was even better than the rest of the stuff on offer.
All of this chicken chatter suddenly reminded me of some other undoubtedly totally toothsome chicken treatments.
Recipes that, for whatever reason or reasons, I have not as yet gotten around to trying. In case you, too, missed the boat on these the first time around, here we go again.
The first is kind of a funky chicken salad taken from a Dec. 27, 1995, Forum column. It’s from Gere-a-Deli in Anacortes, via a request from Camano Island reader Sharon Cabrales, who mentioned she absolutely adored this particular concoction.
The second is a wowser-sounding marinade for chicken breasts that can go either onto the barbecue or under the broiler in your oven.
It originally appeared in an Aug. 12, 1998, Forum column, thanks to a request from Kathie Brantner of Bothell. She told us she ran across it at Jonathan’s Bar &Grill at Lake Forest Park, and said, “This rosemary and garlic chicken is to die for.”
Let’s not wait any longer to try:
Gere-a-Deli mango chutney penne salad
6chicken breasts, skinned and baked or poached
2cups mayonnaise
2cups mango chutney, preferably a commercial brand with large pieces of mango
2tablespoons mild curry powder
2-3tablespoons honey
3cups bite-size broccoli florettes, blanched
1large red bell pepper, cut in julienne strips
6cups cooked penne pasta, cooled
Cut chicken into strips and turn into large bowl. In separate bowl, blend together the mayonnaise, chutney, curry powder and honey, mixing well. Add to chicken with broccoli, red pepper strips and pasta; gently combine all ingredients. Cover and chill 2 to 24 hours before serving.
Jonathan’s Bar &Grill rosemary and garlic chicken
1/3cup raspberry vinegar
1package Good Seasons Italian dressing mix
1cup canola oil
1teaspoon dried orange peel
1tablespoon chopped fresh garlic
1tablespoon chopped fresh rosemary
1/2teaspoon coarse black pepper
4(about 6 ounces each) boneless, skinless chicken breasts
Fresh rosemary sprigs for garnish
Favorite summer salad
In food processor, combine raspberry vinegar and dressing mix; add oil slowly until well incorporated and slightly thick. Add orange peel. garlic, rosemary and pepper; pour into 2-quart bowl. Add chicken and mix well with marinade. Cover and refrigerate overnight. Shortly before serving, grill chicken over hot coals or oven-broil 4 to 5 minutes on each side. Garnish with fresh rosemary sprigs and serve with a favorite summer salad.
The next Forum will appear in Friday’s Time Out section.
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