Battuta di Pollo con Insalata Estiva

This week our recipe comes from our friend Franco Barone, Executive Chef of Antonello Ristorante.

Ingredients for chicken:
6 air chilled chicken breast cutlets, pounded
3/4 cup extra virgin olive oil
2 garlic cloves, peeled and crushed
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh sage
1 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice
2 teaspoons salt

Ingredients for salad:
4 ounces of mixed baby greens
1/2 cup yellow tear drop or cherry tomatoes, cut in half
1/2 cup red tear drop or cherry tomatoes, cut in half
1 cup diced peeled cucumbers
1/2 cup fresh mint leaves
1/2 cup extra virgin olive oil
2 teaspoons honey
3 tablespoons balsamic vinegar
pinch of salt and freshly ground pepper

Directions for the chicken:
1. Combine all above ingredients in a large container or bowl except the chicken and lemon juice and stir with a wooden spoon until all ingredients are well combined.
2. Marinade the chicken for 2-3 hours in the refrigerator.
3. Heat a large pan over medium heat and once heated place the chicken breast and a third of the herbed olive oil into the pan.
4. Sear both sides until crispy then cover the pan with a lid and cook about 6 to 8 minutes longer over low heat.
5. Place the chicken breast on a plate and top with salad, below.

Directions for the salad:
1. In a large salad bowl toss baby greens, mint, cucumber, red and yellow tomatoes.
2. In a smaller bowl combine olive oil, honey, balsamic vinegar, salt and pepper and whisk together thoroughly.
3. Toss the dressing with salad and place on top of the plated chicken breast and serve.