Grilled Chicken Breast With Arugula And Olive Thyme Vinegar Recipe - Cooking Index
Grilled Chicken Breast With Arugula And Olive Thyme Vinegar Recipe - Cooking Index
| 4 | Kalamata or other brine-cured black - pitted (large) olives | |
| 1 | Garlic clove - chopped | |
| 1 teaspoon | 5ml | Dijon-style mustard |
| 1 tablespoon | 15ml | Balsamic vinegar |
| 1 1/2 teaspoons | 7.5ml | Fresh thyme leaves |
| 3 tablespoons | 45ml | Olive oil |
| 1 | Plum tomato - seeded | |
| 1 tablespoon | 15ml | Water |
| 1 | Chicken breast, boneless, with skin - halved | |
| 1 | Red bell pepper - quartered (large) | |
| 4 cups | 160g / 5.6oz | Packed arugula leaves - washed well, spun |
| Dry | ||
| 1 | Belgian endive - trimmed and sliced (small) thin crosswise |
In a blender or small food processor blend together the olives, the garlic, the mustard, the vinegar, 1/2 teaspoon of the thyme, and salt and pepper to taste, with the motor running add 3 tablespoons of the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato and the water and blend the vinaigrette until 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
coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until the bell pepper
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 pieces. In a bowl toss the chicken pieces with the remaining 1 teaspoon 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.
Source:
Gourmet July 1992
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