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| Home -> [Chicken, Poultry] -> [Garden chicken Recipe] |
Garden chicken
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Poultry |
Rating: |
0 |
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Ingredients:
| 4
| | Chicken breast halves | | | -skinless, boneless | | 2
| | Garlic cloves, minced | | | Juice from 1 lemon | | 4
| tbsp | Olive-oil, extra virgin | | 2
| | Tomatoes, medium ripe | | | -chopped | | 1/3
| cup | Watercress or arugula leaves | | | -(packed) | | 2
| tbsp | Basil leaves, fresh | | | -shredded | | 1
| tbsp | Balsamic vinegar |
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Procedures:
| 1 | Salt and freshly ground black pepper | | 2 | 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. | | 3 | Add the chicken and turn to coat evenly. | | 4 | Marinate, covered, 2 hours in the refrigerator. | | 5 | Grill or broil chicken, turning frequently, until cooked through and browned, 15 to 20 minutes (do not burn). | | 6 | Arrange on a warm serving platter. | | 7 | Toss tomatoes, watercress, and basil with vinegar and remaining oil. | | 8 | Season to taste with salt and pepper. | | 9 | Spread mixture over the chicken breasts. | | 10 | note: tilefish or monkfish fillets, swordfish steaks, or large sea scallops can be substituted for the chicken. | | 11 | Cook fish 8 to 10 minutes, turning once. | | 12 | [ modern maturity; august/september 1989 ] |
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