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1/2 Cup loosely packed flat-leaf parsley, finely chopped Directions Step 1: In a small bowl, place 1 thinly sliced red onion and cover with cold water. Let stand for 30 minutes. Drain and pat dry. Place in a large serving bowl. Step 2: With paper towels, pat dry 6 boneless, skinless chicken breasts (about 6 ounces each). Grease them with 2 tablespoons extra virgin olive oil. Season lightly with kosher salt and freshly ground black pepper. Step 3: Place each chicken breast in the center of a piece of cling wrap and wrap it so that it is completely covered. Place the packages in a steamer, cover and steam over high heat for about 9 minutes. (The inside of the chicken should still be pale pink.) Turn off the heat and let stand for 1 minute. ....
Whisky Reviews: BenRiach The Smoky Ten and The Smoky Twelve Whisky Reviews: BenRiach The Smoky Ten and The Smoky Twelve Editor’s Note: These whiskies were provided to us as review samples by BenRiach/Brown-Forman. This in no way, per the final outcome of this review. It should also be noted that by clicking the buy links in this article our site receives a small referral payment which helps to support, but not influence, our editorial and other costs. Peat smoke is as classically – and importantly – Scotch as the very barley that it’s made from. Despite most of the single malt Scotch on the market today being unpeated, the smoky taste of peat is what many people associate with Scotch. ....