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Receta Grilled Rosemary Chicken with Mixed Greens
by DCMH

Grilled Rosemary Chicken with Mixed Greens

from Cook's Country, June/July 2010

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 4

Ingredientes

  • 2 lemons, halved
  • 1 tsp Dijon mustard
  • 1 tsp minced fresh rosemary
  • 1 garlic clove, minced
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup olive oil
  • 4 boneless, skinless chicken breasts (about 1 1/2 lbs)
  • 12 cups salad greens

Direcciones

  1. Grill lemons, cut side down, over hot fire until deep brown and caramelized, 5 to 8 minutes.
  2. Squeeze 3 Tbsp juice from grilled lemons into medium bowl. Stir in mustard, rosemary, garlic, sugar, salt, and pepper. Slowly whisk in oil until emulsified; reserve 1/3 cup.
  3. Pat chicken dry with paper towels. Brush chicken with remaining dressing and grill over hot fire until well browned and meat registers 160 degrees, about 5 minutes per side. Transfer chicken to platter and tent with foil.
  4. Toss greens with reserved dressing in large bowl. Serve with chicken.