Recipe of the Week: Chicken in the Green
The chicken can be marinated ahead of time and then cooked in a skillet for a few minutes. The sauce gives a piquant flavor to the chicken which can be served with either rice or small potatoes. -- EclecticCooking.com
Ingredients:
- 4 chicken breasts
- 2 cloves of garlic, minced
- 1 tablespoon fresh thyme, chopped (or ¼ tsp dried)
- Freshly ground black pepper
- 2 tablespoons olive oil
- Juice of ½ a lemon
- Sauce
- 2 cups rocket salad
- 1 clove large of garlic, peeled
- ½ cup fresh basil, or 1 tsp. dried
- Small bunch of parsley, or 1 tsp. dried
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- Juice of ½ lemon
- 1 chopped tomato
Cut each chicken breast into 3-4 pieces. Place them in a bowl. Mix the thyme, freshly ground black pepper lemon juice and olive oil and pour over the chicken pieces. Cover the chicken and let the meat marinate for 1 - 2 hours. Turn the chicken now and again.
Meantime make the sauce by placing the rocket salad, garlic, fresh or dried basil and parsley, Dijon mustard, lemon juice and tomato and until smooth. Season with salt, freshly ground black pepper and a dash of sugar. Set aside to let the flavors blend.
Heat a heavy skillet over medium heat and cook the chicken pieces for about 5-10 minutes or until done. Season the chicken with salt and freshly ground black pepper and serve immediately with the cold, green sauce. Good with rice, small potatoes and a salad.
(Serves 4)
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