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Chicken Breast with Red Pepper Salad




Source of Recipe


Chef Gus Martin


List of Ingredients




Herb Vinaigrette:
1/2 cup fresh mixed herbs
1 cup olive oil
1/2 cup rice vinegar
1 Tbs dry mustard
salt and pepper to taste

Pepper Salad:
2 red peppers, roasted
2 yellow peppers, roasted
1/4 cup oregano
1/4 cup olive oil
1/4 cup cane vinegar
1 lb arugula
1 medium-sized red onion

Chicken Breast:
4 6-oz. chicken breasts
1 1/2 cup wild mushrooms
1/2 cup leeks
1 oz. 80/20 oil
1 Tbs butter
kosher salt and cracked black pepper to taste

Sweet Bacon Dressing:
1/2 cup bacon, rendered--save the fat
1 cup sour cream
1/2 cup butter milk
1 small sweet onion
1/4 cup chives
1/4 cup cane vinegar
1 Tbs sugar
salt and pepper to taste



Recipe



Season wild mushrooms with kosher salt and cracked black pepper to taste. Toss with 80/20 oil and roast in a 350-degree oven for 10-12 mins. Saute leeks with butter until tender. Roughly chop roasted mushrooms and fold with leeks. Make a slice down the side of the chicken breast to form a pocket. Season and fill with mushroom filling. Lightly dust in flour and pan saute until golden brown on each side. Finish cooking in a 350-degree oven for 5 mins.

While the chicken is cooking, toss arugula, shaved red onion and herb vinaigrette in a bowl. Place the cooked chicken on top of arugula mixture. Place roasted pepper salad atop chicken and drizzle with sweet bacon dressing.