| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Fruits |
|
Salads, Chicken, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole Chicken Breasts |
| 5 |
tb |
Walnut Oil |
| 1 |
lb |
Oyster Mushrooms |
| 2 |
|
Leeks, Julienned |
| 1 |
|
Head Chicory, Washed & Dried |
| 1 |
|
Head Radicchio |
|
|
Washed & Dried |
| 1 |
bn |
Arugula, Washed & Dried |
| 4 |
oz |
Mache, Washed & Dried |
| 4 |
oz |
Beet Greens |
| 1/4 |
c |
Fresh Grapefruit Juice |
| 1 |
tb |
Lime Juice |
| 1 |
tb |
Lemon Juice |
| 1 |
|
Pink Grapefruit |
|
|
Peeled, Segmented |
|
|
Lemon And Lime Zest |
INSTRUCTIONS
FOR GARNISH
Preheat oven to 350°F. Bake chicken for 30 to 40 minutes, until juices run
clear. Debone meat; keep warm. Heat 2 tablespoons walnut oil over medium
heat; saute mushrooms and leeks quickly, about 1 minute. Remove from pan
and keep warm. Divide the greens evenly among 6 plates. Add the citrus
juices to the saute pan and reduce by 1/2. Remove from the heat and whisk
in remaining walnut oil. Put chicken, leeks, mushrooms, grapefruit on
greens; top with dressing and garnish with zest. Serve immediately. Source:
Metropolitan Home ~ May 1986
Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27,
1999
A Message from our Provider:
“A Man’s Man is a Godly Man!”