| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Mike03 |
2 |
servings |
INGREDIENTS
| 4 |
tb |
White wine vinegar |
| 1 |
tb |
Dijon mustard |
| 1/4 |
c |
Extra-virgin olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
(loosely packed) Sorrel leaves |
| 1/2 |
c |
Coarsely-chopped walnuts |
| 1 |
c |
Orange segments with their juice |
| 1 |
lb |
Boneless skinless chicken breast |
|
|
Mixed salad greens; for serving |
|
|
Extra-virgin olive oil; for drizzling |
INSTRUCTIONS
In a bowl, whisk vinegar and mustard together. Drizzle in oil, continuing
to whisk. Season with salt and pepper. Cut sorrel leaves into a finely
shredded julienne or chiffonade. Add sorrel, walnuts, orange segments, and
juice to marinade. Add chicken breasts and toss to combine. Marinate
chicken overnight, refrigerated. Preheat grill. Season chicken with salt
and pepper and cook over the white hot coals of a hot grill. Baste chicken
with any remaining marinade as it cooks. Serve on a bed of mixed salad
greens that have been dressed with extra virgin olive oil. This recipe
yields 2 to 3 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C12 broadcast 04-16-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-16-1998
Recipe by: Michael Lomonaco
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