Saturday, January 24, 2015

Pan Roasted Chicken Caprese Salad

"Two salads and two fish," that is one rule of our weekly meal planning I'm trying to stick to. It's not too difficult to have a salad entrée when you focus on tried and true flavor combinations. Fresh is best, and this caprese salad with pan roasted chicken brings bold flavors while sparing us from an unhealthy meal.
Cast of Characters:
1 pint of grape tomatoes
1/4 bunch of basil
3 cups arugula or mixed greens
1 clove garlic
2 boneless skinless chicken breasts
1 T Dijon mustard
1 T local honey
1 T balsamic vinegar
2 T olive oil
1 T grated pecorino or parmesan cheese
1 t oregano
1 t dried rosemary
1 t dried thyme
8 oz bocconcini mozzarella cheese balls
Salt and Pepper

Prepare the ingredients.
Rinse the cherry tomatoes and halve. Rice the basil and pick leaves, discarding stems. Rinse arugula. Mince garlic. Rinse chicken and pat dry with paper towel. Mix your dried spices. You can use another combination of spices if you don't have oregano, rosemary and thyme on hand.

To make the dressing, first make a paste out of your minced garlic. Sprinkle a teaspoon of kosher salt over the minced garlic and using a large chef knife, carefully scrape over the mixture at a 45 degree angle while pressing down. Repeat until the garlic breaks down and a paste forms. The salt will help break down the garlic and pull out its natural juices.

In a large bowl, whisk together the garlic paste, Dijon mustard, honey, balsamic vinegar and olive oil. Stir in the grated cheese. Taste, and add salt and pepper as needed. Set aside.

Next, season the chicken on both sides with the spice mix, salt and pepper. Heat 1 tablespoon of olive oil in a medium pan over medium heat. When oil is shimmering, add the chicken and cook until golden on outside and no longer pink inside, about 12 minutes total, flipping halfway. Remove from pan and set aside.

Dress the salad next. In a large bowl, mix the arugula or salad greens with the tomatoes, mozzarella balls, basil and dressing. Bocconcini, translates to "little bites" in Italian. They are small balls or pieces of fresh mozzarella you can purchase in a small tub from the grocery store. Toss to coat everything evenly.

Divide salad evenly between two plates and serve chicken along side or sliced on top.

Posted with permission from Plated.

No comments:

Post a Comment

Your comments mean a lot to me, I love hearing from you!