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    Balsamic Chicken Salad


    Source of Recipe


    Provided by Better Homes and Gardens

    List of Ingredients




    4 medium skinless, boneless chicken breast halves (about 1 pound)
    1/2 cup dry white wine or chicken broth
    1/4 teaspoon coarse salt or salt
    1/4 teaspoon freshly ground pepper
    1/3 cup raisins
    Boiling water
    1/2 cup olive oil
    1/4 cup balsamic vinegar
    1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
    1 teaspoon finely shredded lemon peel
    Shredded lettuce
    Finely shredded lemon peel

    Recipe



    1 Flatten chicken slightly with your hand. Place in a 2-quart rectangular (11x7x1-1/2-inch) baking dish. Drizzle with wine or broth; sprinkle with coarse salt and pepper.
    2 Bake chicken, uncovered, in a 350 degree F oven for 12 to 15 minutes or until tender and no longer pink. Let cool in dish. Drain off liquid.
    3 Meanwhile, in a small bowl, cover raisins with boiling water. Let stand for about 15 minutes or until the raisins are plump. Drain.
    4 In a bowl, whisk together olive oil and vinegar. Whisk in tarragon and the 1 teaspoon lemon peel. Stir in raisins. Pour over chicken in dish. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or up to 12 hours, turning the chicken occasionally.
    5 To serve, arrange chicken on shredded lettuce. Spoon some of the marinade and raisins over chicken. Garnish with additional shredded lemon peel. Makes 4 servings.

 

 

 


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