Water Street Brewery Rosemary Chicken Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Mayonnaise,
1/4 cup: Dijon-style mustard,
1/2 tsp: Black pepper,
2 3/4 tbsp: Very finely minced fresh rosemary, (divided)
8: Boneless, skinless chicken breast halves
Vegetable oil or butter to saute chicken breasts,
6 cup: Fresh green beans, trimmed
6 cup: Steamed spinach, washed, stems removed
1 cup: Olive oil,
1 cup: Balsamic vinegar,
1 tbsp: Freshly chopped garlic,
1 1/2 tsp: Salt,
1/2 cup: Chopped sliced green or black olives, (optional)
8 Sprigs: fresh rosemary for garnish,
Directions:
The next is from Simon Haxter, restaurant manager:
Combine mayonnaise, mustard, pepper and 1/2 tablespoon rosemary in bowl.
Generously coat chicken pieces with marinade.
Broil chicken breasts or saute them in oil over medium heat 5 to 8 minutes
or until cooked through.
While chicken is cooking, separately steam green beans and spinach, cooking
beans until just tender, 3 to 5 minutes, and cooking spinach just until
wilted. Set beans aside to cool. Keep spinach warm.
To make vinaigrette: Combine oil, vinegar, garlic, salt and reserved 2
tablespoons rosemary. Mix well. When beans are cool, add olives to them.
Pour desired amount of vinaigrette dressing over beans and olives.
(Remaining dressing can be refrigerated and used over a green salad.)
For each serving: Place bed of about 1/2 cup spinach on a plate. Set a
chicken breast atop spinach. Place 3/4 cup dressed beans on plate along
with 4 to 5 stuffed new potato halves. Garnish each chicken breast with
sprig of fresh rosemary. Makes 8 servings.
Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan
29, 1998
Source from luhu.jp
Combine mayonnaise, mustard, pepper and 1/2 tablespoon rosemary in bowl.
Generously coat chicken pieces with marinade.
Broil chicken breasts or saute them in oil over medium heat 5 to 8 minutes
or until cooked through.
While chicken is cooking, separately steam green beans and spinach, cooking
beans until just tender, 3 to 5 minutes, and cooking spinach just until
wilted. Set beans aside to cool. Keep spinach warm.
To make vinaigrette: Combine oil, vinegar, garlic, salt and reserved 2
tablespoons rosemary. Mix well. When beans are cool, add olives to them.
Pour desired amount of vinaigrette dressing over beans and olives.
(Remaining dressing can be refrigerated and used over a green salad.)
For each serving: Place bed of about 1/2 cup spinach on a plate. Set a
chicken breast atop spinach. Place 3/4 cup dressed beans on plate along
with 4 to 5 stuffed new potato halves. Garnish each chicken breast with
sprig of fresh rosemary. Makes 8 servings.
Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan
29, 1998
Source from luhu.jp
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