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Archive for Wednesday, July 11, 2001

Jayni’s recipe

July 11, 2001

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Grilled Chicken
With Tomatoes, Spinach And Rice Pilaf



4 skinless, boneless chicken breasts

2 teaspoons coarse Dijon mustard

2 tablespoons white wine vinegar

1/8 teaspoon salt

1 tablespoon fresh tarragon, finely chopped

1 green onion, finely chopped

1/4 cup plus 3 tablespoons olive oil, divided use

8 ounces grape tomatoes, sliced in quarters (about 1 1/2 cups)

2 garlic cloves, minced

2 tablespoons fresh basil leaves, chopped

small, fresh spinach leaves

Rinse the chicken breasts and pat dry with paper towels. Place in a shallow bowl.

To make marinade, combine the mustard, vinegar, salt, tarragon and green onion in a small bowl. Whisk in 1/4 cup olive oil.

Pour the marinade over the chicken, turning to coat. Cover and marinate in the refrigerator for about an hour.

Grill the chicken over medium-hot charcoals for 4 to 6 minutes on each side.

For tomato topping, heat 3 tablespoons olive oil in skillet over medium-high heat. Add tomatoes, garlic and basil and stir-fry for 1 to 2 minutes, until tomatoes are barely cooked.

To assemble, place a small bed of spinach leaves on each plate. Add a chicken breast and some of the Rice Pilaf. Spoon tomato topping over chicken.

Makes 4 servings.

Rice Pilaf



1 tablespoon butter

1 tablespoon olive oil

1 cup onion, finely chopped

2 garlic cloves, minced

1 cup basmati rice

2 cups chicken broth

pinch salt

In medium saucepan, heat butter and olive oil over medium-low heat. Add onion and garlic and cook until tender, about 5 minutes. Stir in the rice and increase heat to medium. Cook, turning frequently, until rice is lightly toasted and golden.

Stir in broth and salt. Bring to a boil, cover and reduce heat to low. Cook for 15 minutes, or until liquid is absorbed. Remove from heat; let sit, covered, for 10 minutes.

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