4 boneless chicken breasts or thighs or mixture of white and dark meat tied in uniform shapes to broil evenly
8 lg. green leaf or romaine lettuce leaves washed & cut in strips
2 tbsp. fresh squeezed lemon juice
1 tsp. Worcestershire sauce
1/8 tsp. pepper
1 tsp. mesquite-smoke liquid (Figaro preferred) or hickory-smoke liquid (Colgin)
6 lg. leaves fresh herb basil, 1 (4 inch) sprig fresh herb rosemary, chopped (dried herbs: 1 tsp. basil, 1/2 tsp. rosemary)
1 lg. clove garlic, crushed
1/2 c. peanut oil
Whisk or blenderize all ingredients of marinade. Put chicken pieces in plastic ziplock bag, add marinade, press out air and zip. Place bag in container to support so all chicken pieces are always in marinade. Refrigerate overnight.
Occasionally turn over bag and squeeze marinade around chicken pieces. Remove pieces from marinade to broil, saving marinade to baste pieces. Preheat broiler.
Broil pieces well done, basting occasionally, about 8 to 10 minutes each side, less or more depending on your broiler and thickness of pieces. If tied, remove strings. Slice.
Place, still warm, on bed of lettuce strips. Drizzle with warmed lemon-herb dressing. Garnish with tomato rosettes, cranberry jelly slices, olives, chopped chives, sliced mushrooms, carrot sticks, radishes, in any combination that pleased your fancy.
See recipe for lemon-herb dressing.
