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| RECIPE FOR GARDEN CHICKEN |
Title: Garden Chicken
Category: Chicken
Serves: 6
Ingredients:
| 4.00 | | Chicken breast halves, | | | -skinless, boneless | | 2.00 | | Garlic cloves,minced | | | Juice from 1 lemon | | 4.00 | tb | Olive-oil, extra virgin | | 2.00 | | Tomatoes, medium ripe, | | | -chopped | | 0.33 | c | Watercress or arugula leaves | | | -(packed) | | 2.00 | tb | Basil leaves, fresh, | | | -shredded | | 1.00 | tb | Balsamic vinegar |
Instructions:
Salt and freshly ground black pepper Mix the garlic, lemon juice, and 2 tablespoons of the oil in a glass or ceramic that dish will hold the chicken in a single layer.
Add the chicken and turn to coat evenly.
Marinate, covered, 2 hours in the refrigerator.
Grill or broil chicken, turning frequently, until cooked through and browned, 15 to 20 minutes (do not burn).
Arrange on a warm serving platter.
Toss tomatoes, watercress, and basil with vinegar and remaining oil.
Season to taste with salt and pepper.
Spread mixture over the chicken breasts.
NOTE: Tilefish or monkfish fillets, swordfish steaks, or large sea scallops can be substituted for the chicken.
Cook fish 8 to 10 minutes, turning once.
[ MODERN MATURITY; August/September 1989 ]
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