Ingredients Jump to Instructions ↓

  1. 10 tablespoons 150ml Olive oil

  2. 1/2 cup 73g / 2.6oz Chopped fresh thyme

  3. 3 tablespoons 45ml Chopped fresh rosemary

  4. 1 teaspoon 5ml Crushed black pepper

  5. 6 Boneless chicken breast halves with skin Salt - to taste Freshly-ground black pepper - to taste

  6. 2 tablespoons 30ml Fresh lemon juice

  7. 3 Arugula - stem ends trimmed Goat Cheese Mashed Potatoes - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Whisk 6 tablespoons olive oil, thyme, rosemary and pepper in 13- by 9- by 2-inch glass baking dish. Add chicken breast halves and turn to coat. Cover with plastic wrap and refrigerate at least 4 hours and up to 1 day. Preheat oven to 450 degrees. Scrape herb coating off chicken and sprinkle chicken with salt and pepper. Heat 3 tablespoons olive oil in heavy large ovenproof skillet over high heat. Place marinated chicken breasts, skin-side down, in skillet. Sear chicken until crisp and golden brown, about 5 minutes. Turn chicken and sear 4 minutes on second side. Transfer skillet to oven and bake until chicken is cooked through, about 6 minutes. Whisk lemon juice and remaining 1 tablespoon olive oil in large bowl to blend. Season dressing to taste with salt and pepper. Add arugula to dressing in bowl and toss to coat. Divide Goat Cheese Mashed Potatoes among 6 plates. Top mashed potatoes with arugula salad, then with chicken breasts. Serve immediately. This recipe yields 6 servings.


Send feedback