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4 Whole chicken breasts --
Boneless, skinless
2 tb Peanut oil
Salt -- to taste
Ground black pepper -- to
Taste
1 c Barbeque sauce
Watermelon Pico de Gallo
(separate recipe)
Preheat grill. Make sure grates are clean and lightly
rubbed with oil. Brush chicken breasts with 2
tablespoons peanut oil and season with salt and
pepper. Place on grill and cook for 5 minutes, basting
with prepared barbeque sauce. Turn over, baste with
barbeque sauce, and cook for about 5 minutes more or
until juices run clear.
Serve one breast per person, garnished with Watermelon
Pico de Gallo (separate recipe).
Chef's Notes: This recipe was demonstrated by Dean
Fearing on his cooking segment, "Dean's Cuisine" on
KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing is
the Executive Chef at the Mansion on Turtle Creek in
Dallas, Texas.
Recipe By : Dean Fearing of the Mansion on Turtle
Creek, Dallas
From:
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