| 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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