Name: Warm Chicken Salad with Mario
Ingredients: 2 Boneless skinless chicken breast halves; 4 tb Extra-virgin olive oil; plus; 1 ts Extra-virgin olive oil; 1/4 Anaheim chile; sliced diagonally; 1 ts Coriander seeds; crushed; 1/2 Red onion; thinly sliced; 1/2 md Beet; sliced, julienned; 1/8 ts Yellow mustard seeds; 1/2 md Carrot; cut long thin strips; 3 tb Red-wine vinegar; 1/4 c Quince jam; 1/2 c White wine; 1 ts Sambal oelek; 2 c Collard greens; sliced very thinly; Crosswise; 2 c Mustard greens; trimmed; 1/4 c Large Spanish olives; Coarse salt; Freshly-ground black pepper

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Derek Prime

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Italian		2	servings

INGREDIENTS

2		Boneless skinless chicken breast halves
4	tb	Extra-virgin olive oil; plus
1	ts	Extra-virgin olive oil
1/4		Anaheim chile; sliced diagonally
1	ts	Coriander seeds; crushed
1/2		Red onion; thinly sliced
1/2	md	Beet; sliced, julienned
1/8	ts	Yellow mustard seeds
1/2	md	Carrot; cut long thin strips
3	tb	Red-wine vinegar
1/4	c	Quince jam
1/2	c	White wine
1	ts	Sambal oelek
2	c	Collard greens; sliced very thinly
		Crosswise
2	c	Mustard greens; trimmed
1/4	c	Large Spanish olives
		Coarse salt
		Freshly-ground black pepper

INSTRUCTIONS

Heat 1 tablespoon olive oil in a saute pan over medium heat. Add chicken
breasts, skin-side down. Cook until golden brown, about 4 minutes per side.
Meanwhile, heat 2 tablespoons olive oil a second saute pan. Add the sliced
chile and coriander; saute one minute. Add the red onion, beets, mustard
seeds, and salt, and cook for 1 minute. Add carrots and 1 tablespoon
vinegar; season with pepper. Saute for 3 to 4 minutes, stirring
occasionally.
Add collard greens to vegetable mixture, and cook until wilted, 3 to 5
minutes.
In a medium bowl, toss mustard greens with 1 tablespoon olive oil and 1
tablespoon vinegar; season with salt and pepper. Pour vegetable mixture on
top of the greens, and toss quickly, allowing the greens to wilt slightly.
Divide among 2 plates.
Add quince jam to chicken breasts, basting occasionally with melted jam.
Season with salt and pepper. Add white wine, sambal oelek, the remaining 1
tablespoon vinegar, and 1 teaspoon oil; stir to combine. Simmer for 4
minutes. Add olives, and cook until just heated, about 30 seconds.
Place a chicken breast on top of vegetables, and pour any pan juices over
chicken. Serve immediately.
Serves 2.
Cuisine: "Italian" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Copyright: "1998 - Clarkson N. Potter - $30"
Per serving: 488 Calories (kcal); 31g Total Fat; (61% calories from fat);
31g Protein; 13g Carbohydrate; 68mg Cholesterol; 125mg Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
Recipe by: Recipe from "Simple Italian Food" by Mario Batali
Converted by MM_Buster v2.0n.

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