Grilled Herb-Coated Chicken Breasts
Chives vary in shape from grass-fine to pencil-thick. The thicker the chive, the more flavor it packs. In order to chop chives
safely, hold chives in a bunch and place on a clean cutting board. With a sharp knife chop chives to desired size. Keep in
the refrigerator until they’re ready to be used. The coating of chopped herbs on the tender chicken breast provides protection
from the hot grill as well as subtle flavor.
View Recipe: Grilled Herb-Coated Chicken Breasts