Garden Chicken Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4: Chicken breast halves,
-chopped,
-skinless, boneless
1/3 cup: Watercress or arugula leaves,
2: Garlic cloves, minced
-, packed
Juice from 1 lemon,
2 tbsp: Basil leaves, fresh,
4 tbsp: Olive-oil, extra virgin
-shredded,
2: Tomatoes, medium ripe,
1 tbsp: Balsamic vinegar,
Directions:
Salt and freshly ground black pepper
Mix the garlic, lemon juice, and 2 tablespoons of the oil in a glass
or ceramic that dish will hold the chicken in a single layer. Add the
chicken and turn to coat evenly. Marinate, covered, 2 hours in the
refrigerator. Grill or broil chicken, turning frequently, until
cooked through and browned, 15 to 20 minutes (do not burn). Arrange
on a warm serving platter. Toss tomatoes, watercress, and basil with
vinegar and remaining oil. Season to taste with salt and pepper.
Spread mixture over the chicken breasts.
NOTE: Tilefish or monkfish fillets, swordfish steaks, or large sea
scallops can be substituted for the chicken. Cook fish 8 to 10
minutes, turning once.
[ MODERN MATURITY; August/September 1989 ]
Source from luhu.jp
Mix the garlic, lemon juice, and 2 tablespoons of the oil in a glass
or ceramic that dish will hold the chicken in a single layer. Add the
chicken and turn to coat evenly. Marinate, covered, 2 hours in the
refrigerator. Grill or broil chicken, turning frequently, until
cooked through and browned, 15 to 20 minutes (do not burn). Arrange
on a warm serving platter. Toss tomatoes, watercress, and basil with
vinegar and remaining oil. Season to taste with salt and pepper.
Spread mixture over the chicken breasts.
NOTE: Tilefish or monkfish fillets, swordfish steaks, or large sea
scallops can be substituted for the chicken. Cook fish 8 to 10
minutes, turning once.
[ MODERN MATURITY; August/September 1989 ]
Source from luhu.jp
Tags
Poultry