Garden chicken
6 servings
Ingredients
| Quantity | 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 |
Directions
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 ]