I don’t know if it’s just the restaurants around me or if it’s true everywhere but sometime in the last couple years Carabba’s Italian Grill took their chicken gratella off the menu. This was my wife’s favorite dish so last year I had to find a way to recreate it. The recipe below is a close representation of that dish.
-1/2 cup of basil leaves
-1/4 cup of garlic
-1/3 cup of fresh mint leaves
-1 1/2 tsp of salt
-1 tsp of pepper
-3/4 cup of extra virgin olive oil
-Juice from 1 lemon
-2 tsp white wine vinegar
-1 tsp dried oregano
Step 1- Place basil, garlic, mint, salt, and pepper in food processor and puree until it becomes a pasty type consistency.
Step 2- Put contents of processor into a mason jar and fill mason jar with lemon juice, white wine vinegar, and extra virgin olive oil. Place marinade in jar and put in fridge
Step 4- Heat grill to medium high and grill chicken breasts. Use a little marinade to coat the chicken while cooking to keep it moist.
Step 4- Once the chicken is cooked cover with a little bit of the leftover marinade and eat. The chicken should be moist and tender.The rest of the marinade can be saved in the fridge for a few weeks for another day.