The newly formed Culinary Cannabis Association promotes safe, legal enjoyment of infused foods. As well, the CCA offers a certification program to teach foodies and weed enthusiasts everything they need to know about using cannabis as an ingredient. The next certification course takes place in Vancouver on Aug. 19–20. To get you started, CCA co-founder and director of culinary Travis Petersen serves up these buzz-worthy recipes.
Herb-Infused Stuffed Chicken Breast
Makes 2 servings
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Ingredients
4 tsp (20 mL) Infused Butter (see recipe below)
2 sprigs each fresh thyme, rosemary and sage
1 tbsp (15 mL) lemon zest
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) dried kief
½ tsp (2 mL) ground cumin
Salt and pepper to taste
1 tbsp (15 mL) canola oil
2 boneless chicken breasts
Directions
Preheat the barbecue to medium-high.Wrap 2 tsp of cold Infused Butter and 1 sprig of each herb with twine and tie together. Repeat.In a small bowl, mix together lemon zest, oregano, kief, cumin, salt and pepper.Butterfly the chicken breasts and rub the outside with canola oil, then with spice mixture. Place an Infused Butter and herb bundle in the centre of each breast and tie them up with twine.Place chicken on grill, turning once, until golden brown on both sides.Turn barbecue to low and cook chicken until it reaches an internal temperature of 165°F (75°C).Each chicken breast yields 11 mg of THC.

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