From Cook Yourself Thin (with my substitutions), found at Lifetime
I have a lot of tomatoes and bell peppers from our garden lying around so I decided to try this recipe. I altered it a bit according to the ingredients I had on hand but the chicken still turned out yummy! I served mine over some steamed Jasmine rice.
Ingredients
For the Chicken:
2 tablespoons extra virgin olive oil
1 lemon, washed and quartered
3 cloves garlic, peeled and smashed
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3 branches fresh rosemary, or 1 teaspoon dried
4 boneless, skinless chicken breasts, butterflied
For the Salsa Verde:
1 cup flat leaf parsley, chopped
1 cup mint leaves, chopped
2 cup basil, chopped
1/3 cup extra-virgin olive oil
3 garlic cloves, finely chopped
3 tablespoons capers, rinsed and chopped
4 anchovy fillets, soaked, chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/8 teaspoon freshly ground pepper, or more to taste
coarse sea salt, to taste
Directions
In a large plastic sealable bag, squeeze the juice from the lemons and add the lemon. Add all the remaining ingredients, seal carefully and massage the marinade into the chicken. Refrigerate for 30 minutes, or even overnight.
(Note you can freeze the chicken in the marinade as well.)
For the Salsa Verde:
Mix all ingredients in a small bowl. Set aside until serving. Refrigerate if made earlier in the day and remove an hour or so before serving.
To cook the chicken:
1. Lightly spray a stovetop cast iron griddle or pan with or lightly oil and heat over medium high heat until smoking.
2. Remove the chicken from the marinade and pat off excess marinade.
3. Place the chicken on the griddle and cook about 2-3 minutes per side. Turn the chicken and cook 2 more minutes, until cooked through.
3. Place on platter and top with Salsa Verde or serve alongside.
Serve With
Sauteed Cherry tomatoes (1 Pint)
1 T oil
2 whole garlic cloves
Splash of Balsamic Vinegar
Sautee lightly crush with spatula
Heat oil in small sauté pan, add garlic and tomatoes and splash of balsamic vinegar – crush lightly with a wooden spoon. Serve immediately.
NOTE CAN SERVE THIS WITH SALMON INSTEAD OF CHICKEN
I have a lot of tomatoes and bell peppers from our garden lying around so I decided to try this recipe. I altered it a bit according to the ingredients I had on hand but the chicken still turned out yummy! I served mine over some steamed Jasmine rice.
Ingredients
For the Chicken:
2 tablespoons extra virgin olive oil
1 lemon, washed and quartered
3 cloves garlic, peeled and smashed
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3 branches fresh rosemary, or 1 teaspoon dried
4 boneless, skinless chicken breasts, butterflied
For the Salsa Verde:
1 cup flat leaf parsley, chopped
1 cup mint leaves, chopped
2 cup basil, chopped
1/3 cup extra-virgin olive oil
3 garlic cloves, finely chopped
3 tablespoons capers, rinsed and chopped
4 anchovy fillets, soaked, chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/8 teaspoon freshly ground pepper, or more to taste
coarse sea salt, to taste
Directions
In a large plastic sealable bag, squeeze the juice from the lemons and add the lemon. Add all the remaining ingredients, seal carefully and massage the marinade into the chicken. Refrigerate for 30 minutes, or even overnight.
(Note you can freeze the chicken in the marinade as well.)
For the Salsa Verde:
Mix all ingredients in a small bowl. Set aside until serving. Refrigerate if made earlier in the day and remove an hour or so before serving.
To cook the chicken:
1. Lightly spray a stovetop cast iron griddle or pan with or lightly oil and heat over medium high heat until smoking.
2. Remove the chicken from the marinade and pat off excess marinade.
3. Place the chicken on the griddle and cook about 2-3 minutes per side. Turn the chicken and cook 2 more minutes, until cooked through.
3. Place on platter and top with Salsa Verde or serve alongside.
Serve With
Sauteed Cherry tomatoes (1 Pint)
1 T oil
2 whole garlic cloves
Splash of Balsamic Vinegar
Sautee lightly crush with spatula
Heat oil in small sauté pan, add garlic and tomatoes and splash of balsamic vinegar – crush lightly with a wooden spoon. Serve immediately.
NOTE CAN SERVE THIS WITH SALMON INSTEAD OF CHICKEN
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