Ingredients
-
3
-
1
-
1
-
2
-
1 1/2
-
1
-
4
-
1/4
-
-
-
-
-
-
-
Directions
Saint-Tropez Grilled Chicken from C. S. P. N.,Entered for safe-keeping, found in CSPN Nutrition Action Newsletter June 2011. For a vegetarian version, use grilled vegetables instead of chicken: mushrooms, peppers, eggplant, onion, and zucchini).,Totally delicious! The balsamic reduction is wonderful….I’ll make it often. The arugula and sun-dried tomatoes were the icing on the cake. Fabulous! Thanks for sharing…..made for Photo Tag game.
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Steps
|
1
Done
|
Make the Marinade by Whisking Together the Vinegar, Mustard, Honey, Garlic, Pepper, and Oil in a Small Sauce Pan. Bring to a Boil and Simmer Until Slightly Thickened, 3 to 5 Minutes. Set Aside. |
|
2
Done
|
Put the Chicken Breasts in a Heavy Plastic Bag and Pound to an Even 1/2" Thickness. Grill the Chicken on a Well-Seasoned, Medium-Hot Grill Until Cooked Through, About 3 Minutes Per Side. Allow to Rest For 5 Minutes, Then Slice Across the Grain. Toss the Chicken Slices With the Cooked Marinade. |
|
3
Done
|
Roughly Chop the Basil and Arugula and Toss With the Sun-Dried Tomatoes. Arrange the Chicken Slices on a Platter and Top With the Basil-Arugula Mix. |
