Sautéed Chicken with Tomatoes & Arugula

Ingredients

1½ pounds cherry or grape tomatoes, cut into bite-size pieces

6T oil-packed sun dried tomatoes, chopped and drained; set aside 5T of the oil

2 large shallots, thinly sliced

4T capers, drained

2 cloves garlic, crushed

3T sherry, champagne vinegar

½ cup fresh basil, torn into bite size piece

Salt & pepper

8 large skinless, boneless chicken breast halves

Olive oil

1 pound arugula, washed

2T lemon juice

1. Cut the tomatoes into bite size pieces. Chop the sundried tomatoes and place in a medium size bowl.

2. Peel and slice the shallots into thin rings. Add to the tomatoes.

3. Combine the tomatoes, shallots, capers, garlic, vinegar, and 3 tablespoons of the sundried tomato oil. Mix together and season with salt and pepper. Let the mixture sit 10-15 minutes so flavors can combine. Right before serving, add the basil. Stir until combined.

4. Put a chicken breast on a cutting board. Place your hand flat on top of the chicken.

5. Using a sharp knife, slice the rounded side of the chicken breast working toward the other side, making sure not to cut all the way thought to the other side. Unfold the breast it should looks like a “butterfly”.

6. Take a piece of plastic wrap and place on top of the chicken. Lightly pound the chicken with a mallet until chicken breasts are of uniform thickness. If the piece is very large, cut the pounded piece in half. Set aside and repeat with each breast.

7. Place a sauté pan on medium-high heat; add enough oil to cover the bottom of the pan.

8. Pat three or four chicken breasts dry with a paper towel; season with salt and pepper.

9. Place the chicken into the pan, being careful not to overcrowd the pan. Cook for 2-3 minutes until the chicken is brown and it releases and turns easily. Flip the breasts and cook the other side another 2-3 minutes until cooked through.

10. Transfer chicken breasts to a platter. If needed, add more oil to the pan. Continue cooking the breasts until all the chicken has been cooked.

11. Toss the arugula with the remaining 2 tablespoons of the sundried tomato oil and lemon juice. Season with salt and pepper.

12. To serve, place the arugula on a plate or platter. Top with sautéed chicken. Spoon the tomato mixture over the top. Serve immediately.

TIPS & TRICKS

• Use any small tomatoes, whether they are red, yellow, or green. I like the cherry & grapes, but you could use chopped tomatoes too.

• Try to use sundried tomatoes with no sulfates. (I’ll save those for my wine! ☺)

• You don’t need to wash of the capers; the brine adds the perfect amount of saltiness.

• If you can’t find sherry vinegar, use champagne or balsamic. It adds just the perfect balance of acidity.

• This sauce is positively addictive, and goes well with so many things. Try it on top of pork, beef, or even a grill piece of fish. YUM.

Orzo, Pancetta, Feta & Greens w/ Basil Lemon Vinaigrette

Ingredients

Basil Lemon Vinaigrette:
1T Dijon mustard
1 T lemon zest
¼ cup lemon juice
½ cup extra virgin olive oil
1 T Basil chiffonade
Salt and pepper

Salad:
4T olive oil
4 oz. diced pancetta
1 medium yellow or red onion finely diced
2 cloves garlic, crushed
1 box (1 pound) Orzo
4 cups baby spinach leaves, torn into pieces
1cup toasted walnuts, broken into pieces
8 oz. Feta cheese, crumbled

1.    Vinaigrette: In a small bowl, whisk together the mustard and lemon zest and juice. Slowly add the olive oil in a steady stream, whisking constantly until emulsified. Season with salt and pepper. Stir in basil. Set aside.

2.    In a medium sauté pan over medium heat, heat 2 tablespoons of olive oil. Add the pancetta and cook until brown and crispy. Using a slotted spoon, remove the cooked pancetta from the pan and place on a paper towel lined plate. Allow the pancetta to drain and then place in a large bowl. Set aside. 

3.    Remove any remaining fat from the pan. Place the pan back on the heat and add 2 tablespoons of the pancetta fat or more olive oil if necessary.

4.    Sauté the onions until soft, about 4-6 minutes. Add the garlic and cook an additional 1-2 minutes. Add to bowl with the pancetta and set aside.

5.    Bring a large pot of water to a boil. Add 1 tablespoon salt. Add the orzo and cook as per package directions.

6.    Drain the orzo and place in the bowl with the pancetta and onion mixture. Add the spinach. Toss with the hot pasta. 

7.    Add the vinaigrette and continue tossing until the spinach has wilted. Add the feta cheese and nuts, and toss till combined. Season with salt and pepper. 

8.    Place salad on platter and serve warm or at room temperature.

TIPS & TRICKS

•    Vinaigrette can be made ahead. Just add the basil at the last moment.
•    You can substitute bacon for pancetta.
•    Almonds or pecans can be substituted for walnuts.
•    Goat cheese and blue cheese are fantastic and can really change up the taste of this salad.
•    This salad is wonderful the next day.