KISS' Paul Stanley Cooks Brussels Sprouts & Chicken Marinade
First of all, I need to stress - I don’t measure.
- Take a good amount of Brussels Sprouts and cut them in half. Steam to soften.
- Next, take Prosciutto and cut into half inch pieces - cook in a fry pan with olive oil until soft. Remove Prosciutto for use later.
- Take steamed Brussels Sprouts and put into the same fry pan and brown - turning.
- From any supermarket get a bag of dried cherries. I use Mariani Dried Cherries. Put a good handful, about a 1 to 3 ratio, into the pan and allow them to cook together.
- Add Prosciutto.
- Then get a high quality aged balsamic vinegar - I like thick ones, not cheap average store bought - the thicker it is, the more concentrated and sweeter.
- Add enough to the pan to coat all ingredients. Don’t be shy.
- Then take a cup or so of grated Parmigiano-Reggiano and add in.
- Salt to taste.
- Put in a large serving bowl and top with a generous amount of lemon zest. Forget about whether or not you like brussels sprouts - these are off the hook. For me cooking is about tasting and feel. If i can do it, you can too.
- Get a large mixing bowl and mix together a couple tablespoons dijon mustard, Extra Virgin Olive Oil, and a white wine like Pinot Grigio.• Keep an eye on proportions so you don’t water it down unnecessarily.
- In a food process, Magic Bullet, or with a handheld blender - puree fresh Rosemary, capers, red pepper flakes to taste, and a clove of garlic. Mix into the olive oil mixture.
- Next, take 4 chicken breasts with bone in and skin on and salt them.
- Put the chicken breast in a large Ziploc bag and pour the marinade over making sure there’s enough to coat all areas including under the skin.
- Let it sit for as long as possible in the refrigerator.
- Once you’re ready to cook you’ll want to use a super hot enclosed oven or grill.
- I use my wood-burning oven - there’s nothing better than that.
- Spray the surface with oil and cook skin side down first.• That seals in all the juices.
- Depending on the thickness of the breast, when you think it’s done on that side, turn it over. Nobody likes chicken sushi.
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