Thursday, October 18, 2007

Rosemary Chicken with Fennel Salad

This quick, crunchy salad is perfect topped with a warm chicken breast.

-1 bell pepper, julienned
-1 fennel bulb, thinly sliced
-2 tomatoes, thinly sliced
-equal parts balsamic, mustard and olive oil, emulsified

Make the dressing and toss with the chopped veggies.

Rosemary Garlic Chicken Breast
-1 chicken breast per person
-3 stems rosemary, leaves removed and minced
-salt, pepper and garlic powder to taste

Season the chicken breasts on both sides with salt, pepper and garlic powder. Pan fry in a bit of olive oil over medium low heat, flipping once, until just done in the center, about 15 minutes total. Sprinkle the minced rosemary over the chicken. Slice and serve over the above salad.

Labels: , , ,

This page is powered by Blogger. Isn't yours?