Grilled Chicken With Cherries Shallots And Arugula Food

GRILLED CHICKEN WITH ARUGULA, BLACK OLIVES, AND TOMATOES

Steps:

• Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin. Put them in a shallow bowl; add enough olive oil to cover (1/2 to 3/4) cup), the juice of 1/2 lemon, and salt and pepper, and refrigerate for 20 to 30 minutes.
• Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.
• Stir together the tomatoes, arugula, onion, olives, 1/4 cup of olive oil, the juice of the remaining lemon half, and salt and pepper; set aside while you cook the chicken.
• Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a nonstick surface. Remove the chicken from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Transfer to plates and spoon the tomato mixture over. Serve hot.

GRILLED CHICKEN CUTLETS WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD

Steps:

• Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper in a large baking dish.
• Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Add the chicken to the baking dish, turn to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
• Heat your grill to high.
• Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through.
• While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper.
• Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil.

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.

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS

Steps:

• Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
• Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
• Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
• Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
• Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

CHICKEN PAILLARD

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

GRILLED CHICKEN THIGHS WITH PEACH AND CHERRY SALSA

Steps:

• Add olive oil, orange juice, lime juice, garlic, cumin, coriander, cayenne, paprika, salt, and pepper to a gallon-sized zip-top bag. Seal and gently squeeze the ingredients together until combined. Add chicken thighs, press out most of the air, and seal.
• Lay the bag flat in the refrigerator so that the chicken thighs are in a single layer. Marinade for at least 4 hours, turning the bag over every 2 hours.
• Prepare the salsa before lighting the grill. Combine peaches, cherries, cilantro, jalapeno, red onion, and lime juice in a medium bowl. Toss gently and refrigerate.
• Clean and preheat a gas grill to medium heat, about 20 minutes.
• Brush grill grates with olive oil. Remove chicken thighs from the marinade. Discard the marinade. Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with salsa.

CLASSIC CHICKEN SALAD

Steps:

• Place all ingredients in a bowl; stir to combine.
• For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad.
• To serve on a bed of greens, place 2 cups mixed salad greens on a plate; spoon chicken salad over the top, and add 6 to 8 halved red seedless grapes.

GRILLED CHICKEN, PEACH, AND ARUGULA SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
• Brush 1 teaspoon oil onto cut-side of peaches.
• Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
• Brush remaining oil onto both sides of chicken breasts and season with salt.
• Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
• Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

CHICKEN WITH SHALLOTS

Steps:

• Preheat the oven to 425 degrees.
• Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
• Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
• Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

ARUGULA & CHICKEN WITH PASTA

Steps:

• Grill or bake the chicken breasts until medium-rare.
• Slice the chicken breasts into bite-sized pieces and reserve.
• Heat olive oil in a large stir-fry pan over high heat.
• Add garlic and stir-fry until golden but not burn't, about 1 minute.
• Immediately add tomatoes and chicken stock and heat to boil.
• Reduce heat and simmer for 3 minutes.
• Add arugula leaves and toss until they begin to wilt, about 30 seconds.
• Immediately toss in the chicken and cook for 30 seconds.
• Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
• Drain well, and immediately add to the sauce.
• Toss thoroughly to entangle the arugula into the pasta strands.
• (Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
• Serve immediately, sprinkling parmesan cheese over each serving.
• Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.
• It is generally available during late spring and summer.
• If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.