| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | 2 | Servings | |
INGREDIENTS
| 2 | Boneless skinless chicken | |
| breast halves | ||
| 4 | T | Extra-virgin olive oil, plus |
| 1 | t | Extra-virgin olive oil |
| 1/4 | Anaheim chile, sliced | |
| diagonally | ||
| 1 | t | Coriander seeds, crushed |
| 1/2 | Red onion, thinly sliced | |
| 1/2 | Beet, sliced julienned | |
| 1/8 | t | Yellow mustard seeds |
| 1/2 | Carrot, cut long thin strips | |
| 3 | T | Red-wine vinegar |
| 1/4 | c | Quince jam |
| 1/2 | c | White wine |
| 1 | t | 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.
A Message from our Provider:
“You’re never too old for God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 595
Calories From Fat: 169
Total Fat: 18.9g
Cholesterol: 146.2mg
Sodium: 2057.5mg
Potassium: 1190.7mg
Carbohydrates: 25.3g
Fiber: 4.2g
Sugar: 4.5g
Protein: 67.7g