Water street brewery rosemary chicken

Yield: 1 Servings

Measure Ingredient
1 cup Mayonnaise
¼ cup Dijon-style mustard
½ teaspoon Black pepper
2¾ tablespoon Very finely minced fresh rosemary; (divided)
8 \N Boneless; skinless chicken breast halves
\N \N Vegetable oil or butter to saute chicken breasts
6 cups Fresh green beans; trimmed
6 cups Steamed spinach; washed, stems removed
1 cup Olive oil
1 cup Balsamic vinegar
1 tablespoon Freshly chopped garlic
1½ teaspoon Salt
½ cup Chopped sliced green or black olives; (optional)
8 \N Sprigs fresh rosemary for garnish

The next is from Simon Haxter, restaurant manager: Combine mayonnaise, mustard, pepper and ½ tablespoon rosemary in bowl.

Generously coat chicken pieces with marinade.

Broil chicken breasts or saute them in oil over medium heat 5 to 8 minutes or until cooked through.

While chicken is cooking, separately steam green beans and spinach, cooking beans until just tender, 3 to 5 minutes, and cooking spinach just until wilted. Set beans aside to cool. Keep spinach warm.

To make vinaigrette: Combine oil, vinegar, garlic, salt and reserved 2 tablespoons rosemary. Mix well. When beans are cool, add olives to them.

Pour desired amount of vinaigrette dressing over beans and olives.

(Remaining dressing can be refrigerated and used over a green salad.) For each serving: Place bed of about ½ cup spinach on a plate. Set a chicken breast atop spinach. Place ¾ cup dressed beans on plate along with 4 to 5 stuffed new potato halves. Garnish each chicken breast with sprig of fresh rosemary. Makes 8 servings.

Posted to recipelu-digest Volume 01 Number 633 by GramWag@... on Jan 29, 1998

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