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****When using a cast iron grill pan, make sure it is properly seasoned first. You can season it with an oil that has a high smoke point, for example...peanut oil, vegetable shortening, or lard. Also, make sure you do not wash the pan once it is seasoned, with any kind of detergent. Hot water should do the trick.**** Grilled Chicken Breast with Grilled Asparagus and Yukon Gold Potatoes. Yields 4 servings Marinade: 1 cup canola oil 1/3 cup Balsamic Vinegar 1 Tbsp. chopped garlic 3 leaves fresh basil (thyme optional) salt and pepper Divide marinade in half 4-4 oz. chicken breasts 1 bunch asparagus 3 medium Yukon Gold Potatoes Pound the chicken until 1/2" thick and uniform Marinade chicken for 1 hour Slice potatoes into 1/2" slices Cut off asparagus bottoms In the hot grill, start with the potatoes until fork tender and place in the marinade. Then place the asparagus on the grill to achieve grill marks. This should take a few minutes. After the vegetables are ready you can grill the chicken until it reaches 165 degrees. Serve all together. T. Brennan's 673 Glide Street Rochester 585-254-9846