garden chicken
- Categories
- Poultry
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 4 | Chicken breast halves, skinless, boneless |
| 2 | Garlic cloves,minced |
| 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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