Instructions: Butterfly chicken cutlets and place in a nonreactive bowl.

Combine verjus, garlic, onion, oil, vinegar, pepper, salt, thyme and rosemary. Pour over chicken breasts, making sure that all chicken surfaces are exposed to liquid. Let sit at least 3 hours, covered, in refrigerator; overnight is better.

Prepare grill and grill chicken over high heat; twist breast 90 degrees on grill surface after 2 minutes in order to achieve cross-hatching pattern. Turn pieces over and repeat, cooking until flesh in the center of the cutlets just turns white. Place on platter and serve with grilled vegetables.

This recipe yields 6 to 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.