Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Friday, July 12, 2013

'Junk' Taco Salad

I'm just coming off another great trip to P.E.I (more on this later).  It was a long week of work - cooking for lots of folks and trying to please the crowd.  At some moments I felt like David Copperfield trying to pull some magic off with constantly changing equipment, ingredients, and scenarios.  Nevertheless, it was all a success, and another year is in the books.  Thanks to the team for all the help.

I've got 3 'quiet' weeks till I hit the road again for another trip to the San Juan Islands. 

Let's just say that I'm using these 3 weeks to get re-focused on diet and health to ensure I'm in tip top shape when I hit the water.  Too many lobsters, Gahan House Beers, PEI Mussels, Oysters, and beers, beers, beers over the past week or two.

So I'm settling back into lean proteins, slow carbs, and cutting out the alcohol.  Call it a binge and purge, but I like to set realistic short term goals to get back on track.

That said - I don't like to sacrifice flavor.

Taking it all in stride, I challenge myself to create recipes that cut out all the nonsense, while still maintaining BIG flavor.  This dish is just that - low carb, low cal, BIG FLAVOR.  And I mean BIG.

We all love Mexican foods high in spice and loaded with cool sour cream, guac, creamy dressings, and crunchy textures.  Well, this dish will make you forget about all that carb and fat laden goodness.  This dish simply tastes FRESH.

What are you waiting for?  Make it tonight - I promise you won't be disappointed.

'Junk' Taco Salad - a play on the name as this dish is anything but 'junk'.  Instead, we combine all the ingredients together - without all the fat and carb laden ingredients typical to this classic dish.  Fresh, light, and healthy.  (Prep 10 mins, Cook 15 mins, Serves 2 - 4)

For the Meat:

1 Teaspoon EVOO
1 Fresh Jalapeno, diced

2 Cloves Garlic, minced
1 lb Ground Chicken (50% less fat than Lean Ground Beef!)

1 Tablespoon Kosher Salt
1/2 Tablespoon Fresh Cracked Pepper
2 Tablespoons Chili Powder
1 Teaspoon Cumin Powder
1/2 Cup Water

Pre-heat a cast-iron skillet over medium heat - add oil.  Saute jalapeno and garlic for 1 minute - add chicken and seasonings.  Brown chicken for 3 - 4 minutes, add water to deglaze, and continue to cook until chicken is cooked through - about 5 minutes.  Remove from heat.

For the Dressing:

1/3 Cup EVOO
2 Limes, juiced
1 Pinch Kosher Salt
1 Teaspoon Chili Powder
1 Teaspoon Cumin Powder

Whisk all ingredients together, set aside until ready to dress salad.

For the Salad:

1 Head of Romaine Lettuce, sliced into thin strips
1 Cup Fresh Cilantro, roughly chopped
1 Cup Low Fat Jalapeno Cheddar Cheese, roughly grated

1/2 Red Onion, finely diced
2 Vine Ripe Tomatoes, seeded and finely diced
1 Hass Avocado, small dice

To Serve:

Combine all salad ingredients into a large salad/serving bowl.  Using a slotted spoon, add cooked chicken to salad ingredients.  Finally, add dressing and toss salad until well incorporated - season to taste with salt and pepper.



Tuesday, May 7, 2013

Reverse Marinade

Writing about food can be tough.  After all, there are only so many recipes one can write - re-takes on classics, healthy versions of comfort food, or creative twists on the mundane.  After a while, it seems like I'm just re-hashing the same old stuff.  Ok I get it - I'm bitching about small potatoes (pun intended).  Food writing isn't tough like running a marathon or anything.  Perhaps I should say sometimes I'm less than 'inspired'.

That's why I love coming up with new techniques - such as this 'reverse marinade'.

A few weeks back, I was having some friends over for a 'Greek' themed meal - Charcoal Roasted Chicken, Oven Roasted Potatoes w/ Lemon Thyme Oil, and my famous Greek Salad - all with a fresh heaping of Tzatziki for dipping anything and everything.

Minutes before serving - I realized my friend had a deathly aversion to cucumbers - the tzatziki just wasn't going to do it.  So, I whipped up this quick dressing instead - doused it on top of his chicken, and viola - I was a genius in his book.

Moral of the story?  The next time you are grilling up Turkey, Pork, Fish, Chicken, Steak, or Wild game - skip out on the lengthy marinade process.  Instead - cook your meats to temp - rest - slice - and pour this tangy 'dressing' over the top.

I can promise you will not be let down.  In fact - It'll be hard for me to go back to eating a steak w/out it.



Reverse Marinade - good for use on basically any protein
(Prep 5 mins, Yeild 6 - 8 servings, Keeps 1 week covered in fridge)

1 Cup Extra Virgin Olive Oil
1/3 Cup Red Wine Vinegar
1/4 Teaspoon Crushed Red Pepper
1 Tablespoon Spicy Mustard
1 Shallot, minced
4 Cloves Garlic, minced
1/4 Cup Chopped Parsley
Kosher Salt + Pepper, to taste

Whisk all ingredients until combined - pour over sliced meat.  If prepped in advance, bring back to room temperature, mix well and serve.

Friday, December 28, 2012

Tuscan Grilled Chicken + Vegetable Soup

The Holidays are about over - but I've still got a lot of leftovers.  Not to mention the fact that I'm trying to get back to eating as healthy as possible.  So it goes - I don't want to waste all of that food - nor do I want to get myself right back into a food coma.

With the colder snow storms making their way into Nashville - this was the perfect recipe to keep me warm, ditch some leftovers, and eat healthy - not to mention stay on budget.

By grilling the chicken, you really enhance the flavor of this soup.  At the same time, it helps to quicken the overall cooking process altogether.

I suggest making this over the weekend - serves 4 with filling and comforting ease.

Tuscan Grilled Chicken + Vegetable Soup

1.5 lbs Chicken Breasts
Kosher Salt
Fresh Cracked Pepper
Dried Italian Seasoning

Grill chicken breasts until cooked through.  Rest for 5 minutes, dice, and add to soup when finished.

. . . Meanwhile

1 Onion, finely diced
4 Carrots, thinly sliced
4 Cloves Garlic, minced
1 Can Fire Roasted Tomatoes
32 oz Chicken Stock
1/2 Cup Orzo Pasta
1 1/2 Cups Frozen Green Peas
10 Fresh Basil Leaves, chopped

Parmigiano Reggiano Cheese

Saute onions and carrots in EVOO in a dutch oven over medium high heat for 5 minutes, or until just tender.  Add garlic and continue to saute for another 3 - 5 minutes.  Next, add tomatoes and stock - adjust seasoning with salt and pepper and bring to a boil.  Add orzo and allow to simmer for 10 minutes, or until orzo is tender.  Add green peas and cook for 2 minutes - taste and adjust seasoning w/ S+P.  Turn off heat, add fresh basil (add grilled chicken here too).  Stir until incorporated.  Serve w/ grated parmigiano.

Sunday, November 20, 2011

Pan Roasted Chicken Breast with Roasted Tomatoes and White Beans

After a long weekend on the road, this was the perfect, no fuss, one-skillet dinner to wind down on a Sunday.  Some big news to hit tomorrow, so I'm off to bed early to tackle the day with all I got.
Pan Roasted Chicken Breast with Roasted Tomatoes and White Beans - this rustic, Italian inspired dish evokes all of the flavors of comfort food without the guilt. Utilizing a bone-in chicken breast adds flavor and keeps the chicken moist. We create a nice crispy skin on the outside of the chicken by pan searing the breast, skin side down, on the stovetop. After that, the flavors meld together while finishing off and roasting in the oven. This dish pairs well with a crisp Pilsner (Beer) or dry Chardonnay/Sauvignon Blanc (Wine).
2 Tablespoons Extra Virgin Olive Oil
1 8 oz Bone-in Chicken Breast, skin on
Kosher Salt
Fresh Cracked Pepper
Italian Herb Seasoning Blend
1 Cup Cherry Tomatoes
4 Cloves Garlic, peeled
1 Cup Canned Great Northern/Navy/White Beans, drained
Preheat oven to 425 degrees F. On the stove top, preheat skillet over medium high heat; add oil and heat until oil shimmers in the pan and just begins to smoke. Add chicken breast, skin side down, and sear (do not touch) for 3 minutes. Flip chicken breast, and add cherry tomatoes and garlic cloves to pan. Season the entire dish lightly with kosher salt, fresh cracked pepper, and Italian herb seasoning. Add the skillet to the oven and roast, 18 - 22 minutes, internal temperature should be 160 degrees F. With 5 minutes remaining, add beans to skillet with the tomatoes, stir and add back into the oven to heat through. Remove skillet from oven and plate, discarding garlic cloves. Serve.

Friday, September 30, 2011

Easy Chicken Divan

The cooler temperatures outside have got me thinking about one thing . . . comfort food.  As a kid growing up, I was always playing sports:  football, baseball, basketball (I was terrible), ice hockey, street hockey, tennis, soccer (ugh), etc.  As much as I wore myself out on the athletic fields, there was always the comfort in my mind that I would return home to an incredible meal, created by the loving hands of my Momma.

Her meals would instantly make you forget about 4 hours of beating your head in on the football field on a long, cold November night.  And of course, she knew that I always had my favorites.  Hamburger Steak, Mashed Potatoes, Green Beans, Meatloaf, Mac' n' Cheese, Fried Chicken, Lasagna, Spaghetti, etc.  You know - all of those comfort foods.

But one of my very favorites was her Easy Chicken Divan casserole.  Chicken, Broccoli, a curried and creamy sauce, and sharp cheddar cheese - all served over rice.  Incredible.

So, it was to my delight to return home to Nashville after a few weeks of travel to find this casserole waiting for me in the fridge.  I know what you must be thinking, contrary to George Costanza, I'm neither unemployed nor do I live with my parents.  Instead, Momma and Daddy were passing through Nashville on business, and she surprised me with this incredible meal upon my return.

Airlines, lack of sleep, and travel certainly don't take a toll on the body like the old days on the football field - but one thing is certain - this dish still satisfies just the same.

Thanks, Momma.


Easy Chicken Divan

1 10 oz Frozen Package Broccoli, chopped
3 Cups White Meat Cooked Chicken, chopped
1 Can Cream of Chicken and Mushroom Soup
1 Cup Mayonnaise
1 Tablespoon Lemon Juice
1 Teaspoon Curry Powder
½ Teaspoon Kosher Salt
½ Teaspoon Fresh Cracked Pepper
2 Cups Sharp Cheddar Cheese, grated
Hot Cooked Rice, to serve

Preheat oven to 350 degrees F.  Remove the broccoli from the package and thaw in the microwave for 2 - 3 minutes.  Drain broccoli and add to the bottom of a greased casserole dish along with the chopped chicken.  Combine the remaining ingredients except the cheese into a mixing bowl and stir until combined.  Pour the mixture over the top of the broccoli and chicken and top with grated cheese.  Place the casserole into the oven and bake 30 - 35 minutes until browned and bubbly.  Serve over hot cooked rice.

Tuesday, August 9, 2011

No Frills

From the culinary sense, I'm not always inspired.

Take tonight for example.  After spending an entire day traveling across the country, I just wasn't in the mood to create a wonderful meal worthy of a photograph.  As we sometimes say, I just needed to fill the hole.

It's too bad all of my fresh produce went to waste while I was gone - perhaps it was because I failed to turn on the A/C while I was away - creating a nice welcome of 94 degrees and fruit flies upon my arrival.  Lesson learned.

I had to go with my instincts.  A few thawed chicken breasts, a can of green beans, and a can of diced tomatoes.  Maybe throw in some garlic, a dash of dried oregano, and maybe, just maybe - yes, an aged tidbit of leftover parmesan left from a dinner party before leaving for my trip.

I'm in business.

Heat up the cast iron, add a few tablespoons of extra virgin olive oil, then quickly saute some garlic . . . the smell is heavenly - and suddenly I don't feel like I'm sitting next to some old dude on Southwest Airlines anymore.  Add in the chicken to sear for flavor; salt, pepper, oregano . . . turn on television, flip chicken, add diced tomatoes - deglaze - drain green beans - add to pan - simmer. simmer. simmer 10 minutes.  Remove from heat, top with cheese.  Voila.

Sitting down I realize that I sub-consciously created an outstanding, inspired meal.  Up the stairs, grab the camera, snap a pic . . . and savor the flavor.  Just what I needed.

That's all for now - but I gotta ask . . . What inspires you?



Wednesday, August 3, 2011

The Jimbo Sandwich (Son's of Italy) Athens, GA

One of my more popular posts here on HHOFD is my Grilled Flank Steak Sandwich with Garlic/Basil Mayo and Caramelized Onions.  Check it out asap, as it's rather tasty.

This got me thinking . . . after all of the hard work that I put into creating outstanding meals - do people really just want to read about sandwiches? 

I thought it prudent to call on a good friend and former Athens, GA legend Kirk Alexander to assist in my quest.

I've called on Kirk to describe one my favorite sandwiches, The Jimbo.  This sandwich is arguably the best sandwich I've ever eaten in my life, at arguably one of the greatest establishments that ever existed, Son's of Italy.

Over the next few weeks, I will be trying to recreate this sandwich, all the while calling on guest authors who will provide you with a glimpse into a great piece of culinary and college history.

Ladies and gentleman, I give to you Kirk Alexander (ladies - he's single).


You really knew what you were working with within the first two bites. Was the bread too soft or was it burnt? Too much (or not enough) cheese? Ample portion of chicken? How spicy was it? Did you choose fries or chips? Did they forget the pickle? Is someone really playing Exile on Main Street in its entirety on the jukebox? All of these questions would be considered - and emphatically answered - within the first two minutes of picking up your Jimbo sandwich from Sons of Italy in Athens, GA. These questions had to be conquered in order to properly grade the finest spicy breaded chicken & mozzarella sub sandwich ever offered in a patio restaurant/bar/hippie shanty setting.

You see, me and my group of friends/roommates in college would give the Jimbo a grade (ranging from C-minus to A-plus) each time we ate it (which was at least once a week - Sons on Sundays at 5 PM was our church service - throughout college). And it wasn’t merely a sign of how tasty the sandwich was that day. It was also an indication of who was working the kitchen, who was pouring the $6 pitchers of Miller Hi-Life, what jam band legends were drinking sea-breezes and bitching about the Atlanta Braves’ current losing streak, and what hippie chick was taking the orders (and what pharmaceuticals she had in her system at the time).

Sons of Italy was, above all else, an atmosphere. And the college kids (mostly Greek-system products) who flocked there kept returning because the atmosphere was perfect for Athens in the 1980’s through the early 2000’s. I spent the better part of my food and beverage budget at Sons (specifically on Jimbos and Hi Life) because I enjoyed the people, not to mention jukebox spins were $.25 a song. Sundays and Thursdays were the best times to go to Sons and kick back with your buddies and talk about life as we knew it at the time (main topics of discussion being that hot Zeta or Tri-Delt you saw at last week’s social, plans for Georgia-Florida, Panic’s recently-released tour dates and, of course, the Dawgs’ prospects for the fall).

Hell, I spent so much time at Sons that I knew the staff and the establishment inside and out. I knew that Danny would give an extra pickle spear to regulars. I knew that Kellie loved baseball T’s and Curtis Mayfield. I knew that the guy who signed his bathroom graffiti “Da Broiler” was really Billy from Pi Kap. I knew that Darren the bartender was a heavy pour (meaning we shunned Hi Life for vodka tonics when he worked) and showed up drunk & stoned to softball games (yes I even played on the Sons intramural team for a season). And in the greatest piece of intel, I knew that if you tried to play B08 the jukebox would somehow malfunction and play N03 (turning Steely Dan’s Peg into Walk of Life by Dire Straits). It was like an inexplicable black hole of the music universe.

Whoever made the decision to move Sons to the east side (effectively giving the restaurant and the lifestyle it enabled a death sentence) has a lot of blood on his hands. Sons of Italy and the Jimbo sub were Athens institutions, and I’m happy to have had my moment in time with both of them. While the Jimbo’s grade may have fluctuated from time to time, Sons always got an A+. Except for when it was at capacity and you had to retreat across the parking lot to Steverino’s

No one wants to eat at Steverino’s.


Well said Kirk.  Tonight I'm trying to emulate this sandwich for what it was.  No frills, i.e. frozen chicken tenders.  The result?  In the words of John Bell, I'm satisfied.

The Jimbo Sandwich

1 Sub Roll, sliced (Publix Sub Roll)
2 Large Frozen Chicken Tenders (Tyson Southern Style Tenderloins)
2 Tablespoons Hot Wing Sauce (Crystal Louisiana Hot Sauce)
1/2 Cup Mozzarella Cheese (Grated, do not buy packaged)
Blue Cheese Dressing, for dipping (Naturally Fresh Brand)

Prepare chicken tenders according to instructions (oven or fried).  While hot, toss in wing sauce and add to the sliced sub roll.  Top the remaining sub roll (cut side) with mozzarella cheese.  Add sandwich to an oven heated to 500 degrees F until the edges are browned and the cheese is melted.  Serve with blue cheese dressing, a pickle spear, fries, and a cold Miller Hi-Life.

Monday, August 1, 2011

Lemon-Oregano Grilled Chicken + Greek Chopped Salad

As a kid, I was fortunate to spend time during several of my summers in Sarasota, FL.  For my sister and I, spending time sans parents, and with Aunt Marcia and Uncle Al was an escape into a world very different than our home in Lilburn, GA.  Our mornings were passed on the golf course, enjoying an afternoon lunch at the club, followed by an evening meal at one of the many fine establishments that scatter the Sarasota/Long Boat/Siesta Key communities.

To be fair, I'm sure Mom and Dad enjoyed our time away with equal enthusiasm.

Nevertheless, my beloved Aunt and Uncle were "foodies" before the word became fashionable in magazines and blogs.  In fact, I remember enjoying some of my very first "culinary discoveries" while spending time at their home:  cured salami, roasted leg of lamb, mint jelly, scrambled eggs with heavy cream, homemade fettucini alfredo, club sandwiches, and baked chicken with feta.

I'm always appreciative of the insight they provided.  It was a look into a culinary world different than my own.  Don't get me wrong, momma is my hero in the kitchen . . . but like anything else, it's life's experiences that open our minds and shape our impressions for years to come.  I have happy memories of those times.

In fact, I was thinking of those days as I prepared this meal on a hot, humid, summer day here in Nashville, TN.  (Much like the FL weather during the summertime)

This is certainly a dish that I've made all of my own, yet I enjoy it more with each bite when I think about the careless days spent among friends and family of my youth.



Lemon-Oregano Grilled Chicken

2 Chicken Breasts, pounded thin
1 Lemon, juiced
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Dried Oregano
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Fresh Cracked Pepper

Allow chicken breasts to sit in the remaining ingredients for 30 minutes.  Meanwhile, preheat a grill over medium high heat.  Grill chicken over direct heat for 2 minutes, turn 45 degrees, and cook for another minute (creating nice grill marks).  Flip chicken, move to indirect heat, and grill until firm to the touch and cooked through, 3 - 4 minutes.  Remove from grill and rest for 2 minutes.  Serve.

Greek Chopped Salad

2 Vine Ripe Tomatoes, diced
1/2 Small Cucumber, diced
1/4 Small Red Onion, diced
1/4 Cup Kalamata Olives, diced
1/4 Cup Crumbled Feta
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Fresh Cracked Pepper
3 Tablespoons Extra Virgin Kalamata Olive Oil
1 Tablespoon Red Wine Vinegar

Combine all ingredients into a mixing bowl.  Mix thoroughly, cover and set aside until ready to serve.

Thursday, July 28, 2011

Rotisserie Chickens (Art of Manliness)

It's that time again.  Head over to The Art of Manliness for my creative and unique recipes that make the most out of that leftover Rotisserie Chicken.  Here's a preview of 5 different ideas - Full text and recipes here.

Rotisserie Chicken
Chicken Salad
Easy Chicken Divan

Sunday, April 17, 2011

Grilled Chicken Kebabs over Orzo Pasta Salad

A very productive weekend here.  One might even call it a Spring cleaning of sorts.  Clean house, clean car, clean laundry, and most importantly - clean kitchen.  After so many months of travel, it's easy to neglect all of the things 'round the house that need to be maintained.  Well, it's all shining, fresh, and running like a well oiled machine around here.

Feels good.

Staring down a few weeks of travel catching up with family and friends so I may not be quite as busy here.  Hopefully you've noticed that I've picked things up the past few weeks.  I honestly wish that many of you will give the diet and lifestyle plan a try.  It seems simple, but lots of thought and hard work have gone into that outline.  Of course, I've got a book full of recipes and workouts to add should we get interest out of a publisher - but for now - let me know your thoughts, criticisms, and most importantly your success stories.

Along those same lines, I put together one of my favorite meals for tonight's Sunday dinner.  After two days of cold, grey weather here in Nashville, the sunshine and bluebird skies finally broke through.  I wanted a light, summer-esque meal to pair with the glorious weather we enjoyed today.  So, enjoy!

Keep peaceful!


Grilled Chicken Kebabs
1 Lb Chicken Tenderloins
1 Red Onion, roughly chopped
1/4 Cup Extra Virgin Olive Oil
2 Tablespoons Red Wine Vinegar
1 Tablespoon Oregano
1 Teaspoon Salt
1 Teaspoon Ground Pepper

Combine all ingredients into a large bowl and allow to marinate for 30 minutes.  Meanwhile, soak bamboo skewers in water.  Preheat grill to medium high.  Skewer chicken and onions, careful not to over crowd and place on grill.  Grill 2-3 minutes on each side, or until chicken is firm to the touch and cooked through.  Serve.

Orzo Pasta Salad
1 Cup Orzo Pasta
1/4 Red Onion, finely diced
1/2 Cucumber, finely diced
1 Tomato, finely diced
1/4 Cup Feta Cheese, crumbled
1/4 Cup Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper

Over high heat, bring water to a boil and cook orzo pasta 6 - 7 minutes, or al dente.  Drain, rinse, and cook completely.  Combine the remaining ingredients, seasoning to taste with salt and pepper.  Cover and place in fridge until chilled.  Serve.

Wednesday, July 21, 2010

Chicken Cutlets with Grilled Caesar Salad Lyonnaise

I know what you are thinking . . . for being known as a cook for the everyday guy, as of late my posts have seemed a bit, well, complicated.  Though it may seem that way to some of you out there, rest assured I'm not turning into an all-out 'foodie'.  The day you catch me wearing a black turtleneck reading food blogs in a coffee-shop is the day that I will turn in my man card.

The fact of the matter is creating incredible meals is all about starting with great ingredients.  With summertime in full bloom, I've been overwhelmed with the fresh quality of produce, eggs, cheese, etc. down at my local farmers market.  It's hard not to 'ramp up' the quality of your meals when you are working with such killer ingredients.

Summertime in the South = It's hot a hell.  Therefore, I like to create all-in-one dishes that encompass an entire meal.  So there, I've simplified things for you.  Don't worry about creating an appetizer or a salad to accompany this entree.  This dish stands on its own as a fairly quick weeknight dinner, however it's also elegant enough for any special occasion.

As always, I'll break it down for you step by step.  Walk slowly.

Chicken Cutlets
1 lb Chicken Cutlets
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper

Coat cutlets with a thin layer of extra virgin olive oil and season liberally on both sides with kosher salt and fresh cracked pepper.  Cover and set aside.

Caesar Dressing
2 Cloves Garlic, minced fine
1 - 2 Anchovy Filets, minced fine
1/4 Teaspoon Kosher Salt
1 Egg
1/2 Lemon, juiced
1 Teaspoon Worcestershire 
1/4 Cup Parmigiano Reggiano Cheese, grated
1/2 Teaspoon Fresh Cracked Pepper
1/4 Cup Extra Virgin Olive Oil

On a cutting board, combine the minced garlic, anchovies, and kosher salt.  Using the flat side of the chef's knife (sharp edge away from you), work ingredients into a paste on the board.  Combine paste, egg, lemon juice, and Worcestershire sauce into a large mixing bowl or food processor and whisk/mix vigorously for at least one minute, until mixture is smooth and even in color.  Add cheese and pepper and mix for another 30 seconds.  Continue to whisk/mix and slowly stream in olive oil at the same time, to combine, or emulsify.  Set aside, or refrigerate for later use.

Salad Lyonnaise - this salad is traditionally made with bacon, its rendered fat, and served along with croutons and a poached egg over frisée salad.  I've changed mine up a bit, but still incorporated my favorite part with the poached egg.
2 Hearts of Romaine, cut in half
2 Vine Ripe Tomatoes, cut into wedges
2 Large Eggs

#1.  Prepare chicken breasts and salad dressing per the instructions above.
#2.  Preheat grill to medium high heat.  Fill a small pot with at least three inches of water and bring to a slow simmer over medium heat.
#3.  Grill.  Add hearts of romaine to grill, cut side down, and grill until slightly charred, about 1 minute.  Remove from grill and plate, arranging wedged tomatoes on the side.  Add chicken cutlets to the grill over direct heat and cook for 1 minute, turn cutlets 45 degrees and cook for another minute (creating nice grill marks).  Flip cutlets and cook for another 1 - 2 minutes, or until chicken is firm to the touch, or until internal temperature has reached 165 degrees F.  Set aside cutlets to rest; tent with foil to keep warm.
#4.  Poach.  Carefully crack and slip each egg into the pot of slowly simmering water.  If necessary, use a wooden spoon to gently nudge the egg whites closer to the yolk.  Allow eggs to simmer for 2 - 3 minutes for over-easy.
#5.  Plate.  Generously pour prepared Caesar dressing over the grilled romaine and tomatoes.  Top grilled greens with a poached egg.  Place a few chicken cutlets on the opposing side and serve.

Sunday, January 10, 2010

Grilled Chicken with Pesto Linguine and Roasted Tomatoes