Saturday, June 10, 2006

Pan-Roasted Garlic and Herb Chicken Breasts

with Chopped Salad and Creamy Caper Dressing

From Rachael Ray: 365 No Repeats

4 garlic cloves, finely chopped
1 C fresh flat-leaf parsley, chopped
1 tsp hot sauce
6 Tbsp extra-virgin olive oil (EVOO)
4 6-8oz boneless, skinless chicken breast halves
4 Tbsp mayonnaise, plain yogurt or sour cream
3 Tbsp capers, drained, coarsely chopped
2 Tbsp red wine vinegar
3 Tbsp fresh dill, chopped
1 Tbsp Dijon mustard
1 pint yellow cherry or grape tomatoes, halved
1 large head radicchio, thinly sliced
6 scallions, thinly sliced
1 seedless cucumber, cut in quarters lengthwise, then sliced into bite-size pieces
Crusty bread, sliced and toasted

Preheat an oven to 400. In a shallow dish, combine the garlic, parsley, hot sauce, 3 tablespoons of the EVOO, salt, and pepper. Add the chicken breasts and coat in the mixture; marinate for 5 minutes.

While the chicken is marinating, in a bowl combine the mayonnaise with the capers, red wine vinegar, dill, mustard and some pepper. In a slow, steady stream, whisk in the remaining EVOO.

Preheat a large nonstick oven-safe skillet over medium-high heat. Add the chicken to the hot pan and brown on each side for 2-3 minutes. Transfer the skillet to the oven and roast the chicken for about 15 minutes, or until it is cooked through.

While the chicken is roasting, in a salad bowl combine the cherry tomatoes, radicchio, scallions, and cucumbers. Pour the creamy caper dressing over the chopped veggies and toss to combine.

Serve the chicken breasts whole or sliced with some of the dressed chopped salad and the toasted bread.

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