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Receta Grilled Chicken Breast With Arugula And Olive Thyme Vinaigr
by Global Cookbook

Grilled Chicken Breast With Arugula And Olive Thyme Vinaigr
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Ingredientes

  • 4 lrg Kalamata or possibly other brine-cured black pitted olives
  • 1 x garlic clove minced
  • 1 tsp Dijon-style mustard
  • 1 Tbsp. balsamic vinegar
  • 1 1/2 tsp fresh thyme leaves
  • 3 Tbsp. extra virgin olive oil plus additional for brushing the chicken and the bell pepper
  • 1 x plum tomato seeded
  • 1 Tbsp. water
  • 1 whl boneless chicken breast with skin (about 1 lb.), halved
  • 1 lrg red bell pepper quartered
  • 4 c. packed arugula leaves washed well and spun dry
  • 1 sm Belgian endive trimmed and sliced thin crosswise

Direcciones

  1. In a blender or possibly small food processor blend together the olives, the garlic, the mustard, the vinegar, 1/2 tsp. of the thyme, and salt and pepper to taste, with the motor running add in 3 Tbsp. of the oil in a stream, and blend the vinaigrette till it is emulsified. Add in the tomato and the water and blend the vinaigrette till it is smooth. Brush the chicken and the bell pepper with the additional oil, season them with salt and pepper, and grill them on an oiled rack set 5 to 6 inches over glowing
  2. coals, or possibly in a warm well-seasoned ridged grill pan, covered, over moderately high heat, for 5 min on each side, or possibly till the bell pepper
  3. is just tender and the chicken is cooked through. Transfer the chicken and bell pepper to cutting board, cut the bell pepper into thin strips, and slice the chicken on the diagonal into 1/4-inch-thick pcs. In a bowl toss the chicken pcs with the remaining 1 tsp. thyme and salt and pepper to taste. Divide the arugula, the endive, the bell pepper, and the chicken between 2 plates and pour half the vinaigrette over each serving.
  4. Serves 2.