| Grilled chicken with a lemon-herb vegetable salad. A light meal good in any season. |
Chicken Breasts
2 boneless chicken breasts, butterflied and lightly pounded between 2 sheets
of plastic wrap approximately 1/4-inch thick. Season and refrigerate until
ready to grill.
Spring Vegetable Salad
8 or 10 baby carrots, split in half
10 or 12 fresh string beans, with strings removed
3 or 4 fresh radishes, rinsed and sliced very thin
8 or 10 red or yellow cherry tomatoes, split in half
1/4 cup of whole kernel corn, still frozen
1/4 cup of green peas, still frozen
1/2 small onion, peeled and sliced
2 portions of salad lettuce, like iceberg or romaine,
(or a mix of arugula, frisee, romaine hearts, radicchio or bibb lettuces.)
Blanch the string beans and baby carrots in salted boiling water for 2 minutes
or just becoming tender. To keep vegetables from over cooking and loosing
their color, rinse them in cold water and then drain.
Slice the radishes, split the cherry tomatoes in half, slice some onion and cut
or tear the lettuce into bite-sized pieces. Place all the vegetables in a bowl,
toss them together and set aside.
Lemon-Herb Vinaigrette
2 good squirts of lemon juice
2 tablespoons of honey
1/4 cup of extra virgin olive oil
A good pinch of dry mustard
A good pinch of chopped dill
A good pinch of chopped basil
Salt and pepper to taste
In a bowl whisk together the lemon juice, mustard, honey, and olive oil.
Season the mixture with the spices, salt and pepper. Pour the vinaigrette over
the salad vegetables, toss everything together well and refrigerate.
Serving
When you are just about ready to serve, carefully remove the plastic wrap
from both sides of the chicken breasts. Grill them for approximately 3
minutes per side.
To serve, place a grilled chicken breast on each plate well garnished with the
salad mix on top of the chicken and off to one side. Serve immediately.
We also have served this with fish or Swedish Meat Balls.
2 boneless chicken breasts, butterflied and lightly pounded between 2 sheets
of plastic wrap approximately 1/4-inch thick. Season and refrigerate until
ready to grill.
Spring Vegetable Salad
8 or 10 baby carrots, split in half
10 or 12 fresh string beans, with strings removed
3 or 4 fresh radishes, rinsed and sliced very thin
8 or 10 red or yellow cherry tomatoes, split in half
1/4 cup of whole kernel corn, still frozen
1/4 cup of green peas, still frozen
1/2 small onion, peeled and sliced
2 portions of salad lettuce, like iceberg or romaine,
(or a mix of arugula, frisee, romaine hearts, radicchio or bibb lettuces.)
Blanch the string beans and baby carrots in salted boiling water for 2 minutes
or just becoming tender. To keep vegetables from over cooking and loosing
their color, rinse them in cold water and then drain.
Slice the radishes, split the cherry tomatoes in half, slice some onion and cut
or tear the lettuce into bite-sized pieces. Place all the vegetables in a bowl,
toss them together and set aside.
Lemon-Herb Vinaigrette
2 good squirts of lemon juice
2 tablespoons of honey
1/4 cup of extra virgin olive oil
A good pinch of dry mustard
A good pinch of chopped dill
A good pinch of chopped basil
Salt and pepper to taste
In a bowl whisk together the lemon juice, mustard, honey, and olive oil.
Season the mixture with the spices, salt and pepper. Pour the vinaigrette over
the salad vegetables, toss everything together well and refrigerate.
Serving
When you are just about ready to serve, carefully remove the plastic wrap
from both sides of the chicken breasts. Grill them for approximately 3
minutes per side.
To serve, place a grilled chicken breast on each plate well garnished with the
salad mix on top of the chicken and off to one side. Serve immediately.
We also have served this with fish or Swedish Meat Balls.
| Tip from August: This veggie salad works well with a variety of meats. Try it with a piece of baked fish fillet. |
| The Main Courses Chef presents ... Lemon-Herb Chicken at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | Suggestions | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
