MAIN DISH

GRILLED BREAST OF CHICKEN WITH LEMON-CAPER VINAIGRETTE

Grilled Breast of Chicken with Lemon-Caper Vinaigrette

6 six-oz. boneless, skinless chicken breast halves

1 tsp. salt and 1/4 tsp. freshly ground pepper

2 tsp. extra virgin olive oil

 

For vinaigrette:

3 T. fresh lemon juice

1 T. Dijon mustard

1 T. finely chopped shallots

1 T. chopped parsley

1 tsp. salt

1/4 tsp. freshly ground pepper

5 T. extra virgin olive oil

1 T. nonpareil capers

 

For Vinaigrette: Combine first six ingredients. Mix well, and slowly whisk in the oil. Transfer to jar or cruet. Add the capers, and shake to combine. Store in refrigerator.

 

Season the chicken breasts. Coat with 2 tsp. of the olive oil. Grill on outdoor grill or indoor grill pan (or saute) for approximately 4 min. on each side (for four of the breasts; the other two you will cook another 2 min. on each side because they will be shredded for the lentil salad later in the week and will not be reheated). Let cool, and package in parchment paper bundles. Refrigerate. Wrap and keep the two fully cooked breasts separate from the others in the fridge.

 

TO HEAT AND SERVE:  Remove chicken bundles and vinaigrette from the refrigerator. Place the packages on a baking pan. Place jar of vinaigrette on top of the oven to allow to warm up a bit. Heat oven to 450 degrees. Lay four dishes out on counter, placing a handful of arugula off-center on each plate. Place baking pan in very hot oven for 12-15 min. (or until hot and cooked in center). Open packages and place a chicken breast over the arugula on each plate. Shake vinaigrette vigorously, and pour enough over each breast to dampen the greens as well. Place the remaining vinaigrette on the table to be added as desired. Serve the hot maple butternut squash alongside the chicken and arugula.
 
Courtesty July-August issue of Grand, "The Grand Gourmet" by Fran Weber Teall.
Visit Fran's website for recipes and products at: www.centervillefarms.com

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