Chicken breasts tastefully seasoned and served with a mixed green salad of fresh garden lettuce and herbs.
4 boneless, skinless whole chicken breasts
1-1/2 to 2 tablespoons extra virgin olive oil
2 garlic cloves
1 large or 2 small lemons
Salt and freshly ground pepper
1/3 cup chopped fresh cilantro
1-1/2 quart garden lettuces and herbs or supermarket baby lettuce mix
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 pint cherry tomatoes
Rub chicken breasts well all over with olive oil. Press garlic onto chicken breasts and rub all over. In a dish large enough to hold the chicken and squeeze lemon juice over chicken and toss well. Marinate, covered, at room temperature 30 minutes to two hours.
Prepare medium-hot grill, or preheat oven broiler. Grill the chicken until cooked through, three to four minutes on each side. If you are broiling chicken, place it on rack in broiler pan about five inches from heat. Cook until chicken is done - about three to four minutes per side.
Remove chicken to platter to cool about five minutes before cutting into diagonal slices about 1/4-inch thick. Season with salt and pepper, toss with chopped cilantro.
Wash and dry lettuce. Place vinegar in a small bowl and whisk in olive oil. Season with the salt and pepper. Wash and halve cherry tomatoes. Toss vinaigrette with salad and place on platter. Arrange chicken and cherry tomatoes on top and serve.
Recipe makes 4 servings.
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