Arugula And Olive Thyme Food

WALNUT, ARUGULA AND SUN-DRIED TOMATO PESTO

Steps:

• Put the walnuts in a food processor and pulse until finely ground. Add the arugula, garlic, orange zest, thyme and 1/4 teaspoon salt and pulse until finely chopped.
• Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the oil and process until combined.
• Transfer to a bowl and stir in the sun-dried tomatoes.

GRILLED CHICKEN BREAST WITH ARUGULA AND OLIVE THYME VINAIGRETTE

Steps:

• In a blender or small food processor blend together the olives, the garlic, the mustard, the vinegar, 1/2 teaspoon of the thyme, and salt and pepper to taste, with the motor running add 3 tablespoons of the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato and the water and blend the vinaigrette until it is smooth. Brush the chicken and the bell pepper with the additional oil, season them with salt and pepper, and grill them on an oiled rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until the bell pepper is just tender and the chicken is cooked through. Transfer the chicken and bell pepper to cutting board, cut the bell pepper into thin strips, and slice the chicken on the diagonal into 1/4-inch-thick pieces. In a bowl toss the chicken pieces with the remaining 1 teaspoon thyme and salt and pepper to taste. Divide the arugula, the endive, the bell pepper, and the chicken between 2 plates and pour half the vinaigrette over each serving.

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING

Steps:

• Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
• Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
• Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
• Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
• Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.