 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
Chicken with Spinach & Nectarines is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
Guaranteed Lowest Prices New York Hotels, Up to 70% Off - Click Here
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
4 medium skinless, boneless chicken breast halves (about 1 pound)
1 teaspoon fresh thyme leaves
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 shallot, minced
2 large ripe nectarines, pitted and sliced
1/2 English (seedless) cucumber, cut lengthwise in half, then thinly sliced crosswise
8 ounces baby spinach
2 ounces feta cheese, crumbled
Rub chicken with thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on grill over medium heat. Cook chicken about 7 minutes per side or until juices run clear when thickest part is pierced with knife, turning once. Transfer chicken to cutting board; cool until easy to handle. Meanwhile, in large bowl, with wire whisks, mix olive oil, vinegar, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in nectarines and cucumber. To serve, cut chicken into 12 inch thick slices. Toss spinach with nectarine mixture. Arrange salad on 4 plates; top with feta and sliced chicken. Makes 4 servings.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|