Garden chicken

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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