Yield: 6 servings
Measure | Ingredient |
---|---|
4 \N | Chicken breast halves, skinless, boneless |
2 \N | Garlic cloves,minced |
\N \N | Juice from 1 lemon |
4 tablespoons | Olive-oil, extra virgin |
2 \N | 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 ]