Provençal Chicken Breasts with Arugula Salad

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Provençal Chicken Breasts with Arugula Salad
FROM CHEF DALE MACKAY
Ingredients
4   boneless chicken breasts
4   cups arugula
Marinade
2   lemons, cut in half and grilled
1   tablespoon fresh thyme, chopped
1   tablespoon fresh rosemary, chopped
½   cup red onion, chopped
1 ¼   tablespoons garlic, minced
2   tablespoons sun-dried tomatoes
1   tablespoon salt
½   cup CO-OP GOLD PURE Extra Virgin Olive Oil
Dressing
1 ½   tablespoons reserved lemon juice
1   tablespoon CO-OP GOLD Pear Balsamic Vinegar
  cup CO-OP GOLD PURE Extra Virgin Olive Oil
Directions

Zest lemons into a medium-sized bowl. Cut lemons in half and grill until charred. Squeeze juice into bowl with zest. Remove seeds. Reserve 1 ½ tablespoons of the lemon juice for salad dressing.

Place all marinade ingredients into a blender with the left over lemon juice and zest. Blend on high for one minute. Transfer the mixture to a large re-sealable bag and add the chicken breast. Squeeze out all excess air. Marinate in refrigerator for 8 – 10 hours.

Remove chicken from bag. Wipe some (but not all) of marinade off the breast. Grill on medium heat until cooked through and internal temperature reaches 74° C (165° F), approximately five minutes per side. Serve.

Dressing

Combine all ingredients including reserved lemon juice into a medium-sized mixing bowl and whisk to combine thoroughly. Dress arugula and serve with chicken breast. Serves four.

 

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