Tuesday, August 26, 2008

Lunch Salad with Stuffed, Grilled Chicken Breast

(serves 4 for lunch, 2 for dinner)
1-boneless double chicken breast, skin on
1 slice bacon, cut in half
1 clove garlic, crushed
1 sprig rosemary, stripped, chopped
kosher salt/fresh ground pepper
Loosen skin. Mix together garlic, rosemary, salt and pepper. Stuff each side of chicken breast with bacon and herb mixture. Season outside with salt and pepper. Grill. Slice and serve with:
4 servings herb salad mix
1/2 medium, ripe avocado, sliced
1/2 medium mango, diced
1 on-the-vine tomato, wedged
1 yellow bell pepper, rubbed with olive oil, seasoned & grilled
24 sugar pea pods, rubbed with olive oil, seasoned & grilled
8 slender stalks broccolini, blanched in salted water
1 large radish, very thinly sliced
Serve drizzled with favourite vinaigrette (such as caramelized onion and chevre) and sprinkled with coarse salt and fresh ground pepper.

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