|4||Chicken breast halves, skinless, boneless|
|Juice from 1 lemon|
|4 tablespoons||Olive-oil, extra virgin|
|2||Tomatoes, medium ripe, chopped|
|⅓ cup||Watercress or arugula leaves (packed)|
|2 tablespoons||Basil leaves, fresh, shredded|
|1 tablespoon||Balsamic vinegar|
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 ]
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