Nadine Taylor of Ellicott City lost one of her favorite recipes for making grilled or roasted chicken gremolata. She took the recipe card with her to the grocery store and left it in her cart by mistake. She says she has been unable to re-create the chicken dish that was so well liked by her family and friends. Carol Anne Cassady of Bel Air e-mailed me a recipe she had from Gourmet magazine for lemon pepper chicken with thyme gremolata that she has used for years. A gremolata is a classic Italian garnish most commonly made with minced parsley or thyme, lemon peel and garlic. It can be made quickly in a food processor or by hand using a mortar and pestle. In this recipe, boneless chicken breasts are marinated in lemon juice and olive oil then grilled. The gremolata is added as a garnish on the cooked chicken. The possibilities for this sprightly tasting blend are numerous. It could be used not only on chicken but also would be wonderful on pork chops, lamb chops or even added to a simple vegetable saute.
* Terry Smith of Baltimore has tried for years to locate the recipe for the "Bridge Cookies" that were sold at Bond Bakery and by the bakery's route salesman in the '40s and '50s. They were spice cookies that were shaped like the suits in a deck of cards - heart, spades, diamonds and clubs.
* Alice Cottle of Fort Bragg, Calif., is looking for a recipe for persimmon bread that she says is baked in a coffee can.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail firstname.lastname@example.org. Letters may be edited for clarity. Grilled Lemon Pepper Chicken With Thyme Gremolata
Makes: 6 servings
cup fresh lemon juice
tablespoon freshly ground pepper
cup extra-virgin olive oil
white boneless skinless chicken breasts
tablespoon thyme leaves
large garlic cloves, minced
teaspoon freshly grated lemon zest
In a bowl, whisk lemon juice, pepper and salt and add oil in a stream, whisking until marinade is emulsified. Flatten chicken breasts to 1/4 -inch thick between plastic sheets with a meat pounder or rolling pin. Place chicken breasts and marinade in a resealable plastic bag for at least 30 minutes (several hours is better) in the refrigerator. Preheat grill, make gremolata; set aside.
Grill chicken on an oiled rack 5 inches to 6 inches over glowing coals until just cooked through. Turn once.
To make gremolata: Combine the thyme leaves, minced garlic and freshly grated lemon zest in the bowl of a food processor. Blend until all three ingredients are well combined.
Serve chicken sprinkled with the gremolata and garnished with lemon wedges and thyme sprigs.
Per serving: 226 calories, 12 grams fat, 2 grams saturated fat, 1 gram carbohydrate, 27 grams protein, trace fiber, 73 milligrams cholesterol, 161 milligrams sodium
Note: Nutritional analyses in today's Taste section were conducted by registered dietitian Jodie Shields unless otherwise stated.