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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is an attractive dish to serve for luch with garlic and herb bread. The dressing can be made several days in advance and kept in the fridge. Time does not include marinating. Ingredients:
4 boneless skinless chicken breasts |
mixed salad green |
2 tablespoons dijon mustard |
3 garlic cloves, minced |
1 tablespoon onion, grated |
4 tablespoons white wine |
2 tablespoons white wine vinegar |
1 teaspoon dijon mustard |
1 teaspoon honey |
6 tablespoons olive oil |
salt and pepper |
Directions:
1. Mix all the marinade ingredients together in a shallow dish that is large enough to hold the chicken in a single layer.
2. Turnt he chicken over in the marinade to coat it completely. Cover with plastic wrap and then chill in the refrigerator overnight.
3. Preheat the oven to 375°F Transfer the chicken and the marinade into an oven proof dish, cover with foil and bake for about 35 minutes or until tender. Leave to cool.
4. Put all the mustard dressing ingredients into a screw-topped jar, shake vigorously to emulsify, and adjust the seasoning.
5. Slice the chicken thinly, fan out the slices and arrange on a serving dish with the salad leaves.
6. Spoon over some of the mustard dressing and serve with the remaining dressing alongside for people to help themselves.
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