INGREDIENTS

INSTRUCTIONS

9
Trim fat and slightly pound chicken breast (if boneless). Blend all
spices and herbs with oil in a bowl or holding pan. Add chicken to
spice mixture. Refrigerate and marinate for at least an hour.  In a
medium size saute pan on medium heat, add 2 teaspoons of desired  oil.
Let oil get almost smoking hot. Add chicken, skin side down,
immediately. Let sear for 20 to 30 seconds or until golden brown.  Turn
over, removing all excess fat from the pan. Put into a 375  degree oven
for 8 minutes if boneless and 15 to 18 minutes with the  bone in. When
done, remove from pan and let it rest for 5 minutes so  that the juices
flow and relax through the meat.  Peel skin off with a small knife and
slice thin slices with a sharp  slicing knife or chef's knife.  Fan the
meat over Wilted Mustard Greens (recipe follows).* Drizzle the  Spinach
and Roasted Garlic Vinaigrette (recipe follows) over the meat  lightly
and also on the plate. Garnish with fresh beet and carrot  chips that
have been slow roasted in a 275 degree oven.  Yield: 2 servings
Nutritional information:  Chef's note: You can use any fresh greens or
green mixture (i.e:  mesclun mix, Romaine, green leaf or radicchio)
Recipe courtesy of Dirk Zephir, Executive Chef of Soul Cafe.  Recipe
by: RECIPE FOR HEALTH SHOW #RHI247  Posted to MC-Recipe Digest V1 #844
by 4paws@netrax.net  (Shermeyer-Gail) on Oct 13, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 605
Calories From Fat: 555
Total Fat: 62.7g
Cholesterol: 0mg
Sodium: 1361.2mg
Potassium: 395.2mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.2g
Protein: 8.7g