5.0
Owner's of the Cuisinart Blender DLC-2009CHB gave it a score of 5.0 out of 5. Here's how the scores stacked up:
57
Entrées
Chili Lime Chicken with
Grilled Pineapple and Zucchini
A wonderful summertime supper for the grill.
Makes 4 entrée servings
2 medium zucchini, about 6 ounces each,
cleaned and trimmed to 4-inch lengths
¼ fresh pineapple peeled and cored, cut to fi t the feed tube
zest of 2 limes, bitter white pith removed
1 garlic clove
¼ cup fresh cilantro, loosely packed
2 teaspoons kosher salt
1 jalapeño pepper, about 3 inches in length,
stemmed, halved and seeded
½ cup fresh lime juice
2 tablespoons orange marmalade
2 teaspoons chili powder
¼ cup extra virgin olive oil
4 boneless, skinless chicken breast halves,
pounded to an even thickness, about ½ inch
Insert the slicing disc. Place the zucchini in the feed tube horizontally; use medium
pressure to slice. Remove and reserve. Place the pineapple wedges in the feed tube; use
medium pressure to slice. Remove and reserve.
Insert the metal blade. Use the pulse to chop the lime zest, about 10 times. With the
machine running, drop the garlic down the feed tube to chop, 5 seconds. Add the
cilantro, salt and jalapeño, pulsing to chop, 5 times. Add the lime juice, marmalade, and
chili powder, process to combine, and with the machine running, add the olive oil in a
steady stream, processing until emulsi ed, about 30 seconds.
Place the chicken in a shallow dish or large sealable plastic bag. Add half the marinade,
turning the chicken thoroughly to coat. Allow to marinate for at least 30 minutes, but no
longer than an hour. Add half the remaining marinade to the zucchini, and the remaining
marinade to the pineapple, toss each gently to coat.
Preheat an indoor or outdoor grill. When hot, grill the chicken, about 5 to 6 minutes per
side. The chicken is done when the juices no longer run pink when tested; take care not
to overcook. Remove to a warm platter, cover loosely and reserve.
Drain the zucchini and pineapple. Grill 2 to 3 minutes on each side until tender.
To serve, arrange a fan of zucchini and pineapple slices on each plate and top with a
chicken breast. The remaining zucchini and pineapple may be combined and passed as a
side dish.
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