Saint-Tropez Grilled Chicken from C. S. P. N. |
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Prep Time: 6 Minutes Cook Time: 16 Minutes |
Ready In: 22 Minutes Servings: 8 |
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Entered for safe-keeping, found in CSPN Nutrition Action Newsletter June 2011. For a vegetarian version, use grilled vegetables instead of chicken: mushrooms, peppers, eggplant, onion, and zucchini). Ingredients:
3 tablespoons balsamic vinegar |
1 tablespoon dijon mustard |
1 tablespoon honey or 1 tablespoon agave syrup |
2 garlic cloves, minced |
1 1/2 lbs boneless skinless chicken breasts |
1 cup fresh basil leaf |
4 cups baby arugula, roughly chopped |
1/4 cup sun-dried tomato packed in oil, roughly chopped |
Directions:
1. Make the marinade by whisking together the vinegar, mustard, honey, garlic, pepper, and oil in a small sauce pan. Bring to a boil and simmer until slightly thickened, 3 to 5 minutes. Set aside.
2. Put the chicken breasts in a heavy plastic bag and pound to an even 1/2 thickness. Grill the chicken on a well-seasoned, medium-hot grill until cooked through, about 3 minutes per side. Allow to rest for 5 minutes, then slice across the grain. Toss the chicken slices with the cooked marinade.
3. Roughly chop the basil and arugula and toss with the sun-dried tomatoes. Arrange the chicken slices on a platter and top with the basil-arugula mix.
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