4 whole chicken breasts --
boneless -- skinless
2 tablespoon peanut oil
salt -- to taste
ground black pepper -- to
taste
1 cup barbeque sauce
watermelon pico de gallo
(separate recipe)
Instructions:
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. Garnish with Watermelon Pico de Gallo. 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
