Yield: 2 servings
|2 \N||Boneless skinless chicken breast halves|
|4 tablespoons||Extra-virgin olive oil; plus|
|1 teaspoon||Extra-virgin olive oil|
|¼ \N||Anaheim chile; sliced diagonally|
|1 teaspoon||Coriander seeds; crushed|
|½ \N||Red onion; thinly sliced|
|½ medium||Beet; sliced, julienned|
|⅛ teaspoon||Yellow mustard seeds|
|½ medium||Carrot; cut long thin strips|
|3 tablespoons||Red-wine vinegar|
|¼ cup||Quince jam|
|½ cup||White wine|
|1 teaspoon||Sambal oelek|
|2 cups||Collard greens; sliced very thinly|
|2 cups||Mustard greens; trimmed|
|¼ cup||Large Spanish olives|
|\N \N||Coarse salt|
|\N \N||Freshly-ground black pepper|
Heat 1 tablespoon olive oil in a saute pan over medium heat. Add chicken breasts, skin-side down. Cook until golden brown, about 4 minutes per side.
Meanwhile, heat 2 tablespoons olive oil a second saute pan. Add the sliced chile and coriander; saute one minute. Add the red onion, beets, mustard seeds, and salt, and cook for 1 minute. Add carrots and 1 tablespoon vinegar; season with pepper. Saute for 3 to 4 minutes, stirring occasionally.
Add collard greens to vegetable mixture, and cook until wilted, 3 to 5 minutes.
In a medium bowl, toss mustard greens with 1 tablespoon olive oil and 1 tablespoon vinegar; season with salt and pepper. Pour vegetable mixture on top of the greens, and toss quickly, allowing the greens to wilt slightly.
Divide among 2 plates.
Add quince jam to chicken breasts, basting occasionally with melted jam.
Season with salt and pepper. Add white wine, sambal oelek, the remaining 1 tablespoon vinegar, and 1 teaspoon oil; stir to combine. Simmer for 4 minutes. Add olives, and cook until just heated, about 30 seconds.
Place a chicken breast on top of vegetables, and pour any pan juices over chicken. Serve immediately.
Cuisine: "Italian" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Copyright: "1998 - Clarkson N. Potter - $30" Per serving: 488 Calories (kcal); 31g Total Fat; (61% calories from fat); 31g Protein; 13g Carbohydrate; 68mg Cholesterol; 125mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2½ Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
Recipe by: Recipe from "Simple Italian Food" by Mario Batali Converted by MM_Buster v2.0n.