I had some chicken breasts that needed cooking and it's grill
time...so.......

http://www.nytimes.com/2010/08/18/dining/18mini.html

the breasts were quite large so I pounded them out...not really thin
enough it turns out...
and did both ways he talked about in the article...the Chicken
Negimaki

http://www.nytimes.com/2010/08/18/di...tml?ref=dining

And I had some tapenade, so I did the others with the tapenade as he
suggested.

I had some fresh green beans and bacon , so I wrapped 4 beans with a
slice of bacon to make little packets and grilled them too.

Yummy. The beans were still tender crisp and the bacon was crispy.

The only thing I would have done differently is I would have pounded
the breasts a bit thinner and I would have marinated the Negimaki
overnight and then cook the green onion in the marinade and rolled
them up. They needed a bit more flavor...not that the aren't
yummy,,...but just a bit more.

I like what the tapenade did for the chicken....very moist and
flavorful ...the only thing I would have done differently is I would
have added some sun dried tomatoes in oil
as well....the Bella Sun Luci ones in olive oil and herbs are my
favorites.

All in all, a good grilling start to the weekend !!!

Here's the overview

https://picasaweb.google.com/Sitara8...00793580974258


This show shows the inside. ...I already ate the other halves and a
packet of beans !!
Had to make sure they weren't poisoned.....

https://picasaweb.google.com/Sitara8...00822313857314