Arugula Salad With Peppered Chicken And Foccacia C... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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ARUGULA SALAD WITH PEPPERED CHICKEN AND FOCACCIA CROUTONS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Candela Estate in Dallas, Texas in 1997. Ingredients:
1 cup focaccia bread cut into 1/2 cubes |
1/4 cup extra virgin olive oil |
1/4 cup roughly chopped fresh parsley |
1 teaspoon minced garlic |
salad |
4 slices bacon cut into small pieces |
1/4 cup red wine vinegar |
1/2 cup extra virgin olive oil |
1-1/2 tablespoons granulated sugar |
2 tablespoons celery seed |
1/2 teaspoon salt |
1 bunch arugula |
chicken |
4 boneless skinless chicken breast halves patted dry |
1/3 cup coarsely ground peppercorns |
1 tablespoon salt |
2 tablespoons vegetable oil |
Directions:
1. Preheat oven to 350.
2. Combine focaccia cubes, olive oil, parsley and garlic then toss well.
3. Toast in oven until browned then remove and allow to cool to room temperature.
4. Sauté bacon in a small pan over medium high heat until crisp about 8 minutes.
5. Remove from pan and drain on paper towels.
6. Drain bacon fat from pan then add vinegar and return to heat and bring just to a boil.
7. Scrape pan to dissolve any bacon drippings then remove from heat.
8. Add 1/2 cup olive oil, sugar and celery seeds then mix well.
9. Season with salt and set aside.
10. Trim wash and dry arugula.
11. Rub chicken all over with ground peppercorns and salt.
12. In large sauté pan heat vegetable oil over medium high heat until hot but not smoking.
13. Add chicken and sauté until well browned and opaque throughout about 3 minutes per side.
14. Place arugula in a large bowl.
15. Stir dressing well and add just enough to moisten arugula tossing to coat.
16. Place dressed arugula on 4 serving plates.
17. Top each portion with 1 chicken breast, 1/4 of the focaccia cubes and 1/4 of the bacon.
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