PAN-ROASTED GARLIC AND HERB CHICKEN BREASTS WITH CHOPPED SALAD AND CREAMY CAPER DRESSING
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F.
- In a shallow dish, combine the garlic, parsley, hot sauce, 3 tablespoons of the EVOO, salt, and pepper. Add the chicken breasts and coat in the mixture; marinate for 5 minutes.
- While the chicken is marinating, in a bowl combine the mayonnaise with the capers, red wine vinegar, dill, mustard, and some pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of the EVOO.
- Preheat a large nonstick oven-safe skillet over medium-high heat. Add the chicken to the hot pan and brown on each side for 2 to 3 minutes. Transfer the skillet to the oven and roast the chicken for about 15 minutes, or until it is cooked through.
- While the chicken is roasting, in a salad bowl combine the cherry tomatoes, radicchio, scallions, and cucumbers. Pour the creamy caper dressing over the chopped veggies and toss to combine.
- Serve the chicken breasts whole or sliced with some of the dressed chopped salad and the toasted bread.
CREAMY ROASTED GARLIC AND HERB DRESSING
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Toss garlic with oil and wrap loosely in foil. Roast in oven for about 45 minutes, or until cloves have softened. Let cool 5-10 minutes. Place cooled garlic in work bowl of food processor with basil and parsley; pulse on Grind 10 times. Scape work bowl. Add yogurt, mayonnaise and vinegar. Process on Grind until smooth and blended, about 30 seconds. Scrape the work bolw; process 15 additional seconds. Transfer to an airtight container. Dressing keeps for one week in refrigerator.
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