Father's day barbecue: delicious dishes for dad: each month, culinary artist Chef Greg Wenger dishes up exclusive recipes for BN readers.(chef greg: healthful and delicious dishes)

Father's Day originated when Senora Smart Dodd was listening to a Mother's Day sermon in Spokane, Washington, in 1909. Her mother had died young, and it was her father, William Smart, who raised her and her five siblings. Since her dad had been born in June, she proposed celebrating Father's Day in June of 1910. President Calvin Coolidge supported the idea in 1924, but it wasn't until 1966 that President Lyndon Johnson officially established Father's Day.

My father loved his barbecue, hr this issue, you'll find some fun recipes and health tips, created just for Dad.

 
Grilled Rosemary 
Chicken Breast 
 
SERVES 4 
 
Chicken is a healthful option 
when it comes to grilling meat. A 
skinless chicken breast can be 
35-75 percent leaner than 
trimmed beef, depending on the 
cut. Make sure to remove all the 
skin and fat before cooking. I prefer 
the 4- to 6-oz. portion size. This 
way I tend to eat more fruits and 
vegetables. 
 
4 4-oz. boneless, skinless 
  chicken breasts 
1 Tbs. olive oil 
1 Tbs. chopped fresh rosemary 
1 Tbs. minced fresh garlic 
1 tsp. cracked black pepper 
1 tsp. seasoning salt 
 
1. Place chicken breasts between 
two pieces of plastic wrap or plastic 
bags. With a meat mallet or rolling 
pin, gently pound the chicken to 1/4-inch 
thick. 
 
2. Brush each breast with olive oil. 
Divide and sprinkle remaining 
ingredients over each breast. Press 
all ingredients into the chicken, and 
cover with plastic wrap. Refrigerate 
at least 1 hour, or until ready to grill. 
 
3. Grill chicken over hot fire for 3 
minutes on each side. Chicken will 
cook fast because it is so thin. Serve 
with the other grilled items in this 
issue, or make a nice sandwich. 
 
PER SERVING: 164 CAL; 26.5G PROT; 5C TOTAL 
FAT (1G SAT. FAT); 2G CARB; 66MG CHOL; 
417MG SOD; 0.6G FIBER; 0G SUGARS 
 
Halibut in a Pouch 
 
SERVES 4 
 
You can use any kind offish for this 
recipe, and it will be delicious. By 
adding carrots and peppers, you are 
adding natural vitamins to your 
diet, and the beans are a good 
source of fiber. This is a great way 
to cook fresh fish if you are at a barbecue 
or even out camping. 
 
  4 6-oz. halibut filets 
  1 Tbs. virgin olive oil 
1/4 cup chopped green onions 
  1 cup julienned roasted red peppers 
  8 oz. julienned carrots 
  2 Tbs. fresh lemon zest 
  8 oz. julienned fennel bulb 
  1 cup cooked cannellini beans 
  1 tsp. salt 
1/2 tsp. black pepper 
  2 oz. sherry 
 
1. Cut heavy duty foil into 4 10x12-inch 
pieces. Brush each piece with 
olive oil. Place 1 filet of halibut on 
bottom quarter of foil. 
 
2. Place green onions on top of halibut. 
Cover onions with red peppers. 
Repeat with carrots, lemon 
zest, fennel and beans. 
 
3. Fold a 1/4-inch rim on the bottom 
of foil. Sprinkle salt and pepper over 
vegetables. Pour 1/2 oz. of sherry, on 
each pouch. Now fold top of the foil 
to meet the bottom foil edge. At top 
right-hand corner, roll foil inward 
1/4-inch at a time all the way to the 
left-hand corner. Each pouch 
should look like a half moon. 
 
4. Cook on high heat in a barbecue 
or oven about 15 minutes. 
The foil will puff from the steam 
within. Reinove from heat, and 
serve, carefully opening foil as 
steam is hot. 
 
PER SERVING: 864 CAL; 54G PROT; 43G TOTAL 
FAT (6.2G SAT. FAT); 75G CARB; 100MG CHOL; 
858MG SOD; 35G FIBER; 2.7G SUGARS 
 
Eggplant and 
Tomato Grillers 
 
SERVES 4 30 MINUTES OR FEWER 
 
Eggplant is very filling and has 
almost no fat. It is great as a meal 
on its own or as a side dish as it 
will fill you up. Tomatoes are a 
good source of ...