Lavender Honey Chicken

Ingredients

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Published: 5/28/2008 4:58 pm

Updated: 5/28/2008 5:04 pm

2 tablespoons lavender
2 cups honey
2 1/2 teaspoons lemon juice
2 cups Champagne wine vinegar
2 cups olive oil
1 cup vegetable oil
2 teaspoons garlic -- minced
2 1/2 teaspoons hallot -- minced
salt and pepper (to taste)
25 each boneless skinless chicken breast halves

Directions

Combine lavender, honey and lemon juice in a saucepan and bring to a boil

Add water a few drops at a time if honey becomes too thick. (Honey mixture should be about the consistency of pancake syrup.)

Remove from heat and let rest for 30 minutes

Combine lavender honey, vinegar, garlic and shallots

Slowly whisk in oil

Add salt and pepper to taste, mix well.

Season chicken breasts with salt and pepper and pour 1/2 of marinade over chicken breasts and marinate 20-30 minutes.

Divide remaining marinade in half and reserve.

Grill, basting occasionally with 1/2 of reserved marinade (discard any left over marinade used in basting).

Drizzle a small amount of remaining reserved marinade over chicken when plating (any extra marinade can be saved in an airtight container for up to 3 days to use as a salad dressing).

Recipe submitted by Chef Wendy Carter, Anderson Kroger

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