Grilled Basil Chicken and Baby Greens
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Fragrant basil leaves turn everyday chicken breasts into something special. Slicing basil can be a breeze. Stack the leaves one on top of the other, then roll them up into a compact cylinder. Use a sharp knife to thinly slice the whole stack of leaves at
Ingredients
1 large bunch basil
4 medium chicken-breast halves
3/4 tsp. salt
1/4 tsp. coarsely ground black pepper
3 medium tomatoes
1/4 c. olive oil
2 tbsp. white wine vinegar
2 tsp. freshly grated lemon peel
1/2 tsp. Dijon mustard
4 oz. mixed baby greens or sliced romaine lettuce leaves
Lemon-peel slivers
Instructions
From bunch of basil, reserve 8 large leaves, and measure 1 cup loosely packed small leaves. Finely slice enough of the remaining leaves to equal 1/2 cup loosely packed. Cover and refrigerate small and sliced leaves.
Prepare grill. Place 2 reserved large basil leaves under skin of each chicken-breast half. Sprinkle chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place chicken, skin side up, on grill over medium heat. Grill chicken 25 minutes, or until juices run clear when thickest part of breast is pierced with tip of knife and skin is brown and crisp, turning chicken once.
Meanwhile, in small bowl, stir tomatoes, olive oil, vinegar, lemon peel, mustard, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper.
To serve, in large bowl, toss baby greens with small basil leaves. Stir sliced basil leaves into tomato mixture. Toss greens with 1/2 cup tomato mixture. Arrange greens on 4 dinner plates; top with chick breasts. Spoon remaining tomato mixture over breasts. Garnish with lemon-peel slivers.
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