Roast chicken breast in masala and garlic oil.
Add to lettuce and raddichio leaves
Add vinegar to pan juices, pour over salad.
Sprinkle with roasted pinenuts and plumped sultanas.
Makes 8 servings.
4 whole boneless chicken breasts with skin
1/4 cup marsala
1/4 cup garlic-infused oil
1 teaspoon salt
1 Romaine lettuce heart
1 small head red endive or radicchio
1/4 cup pine nuts, toasted
1/4 cup sultanas (golden raisins), soaked in warm water
1 tablespoon good-quality white-wine vinegar, sherry vinegar or muscat vinegar or to taste
1 tablespoon marsala
2 tablespoons olive oil
Salt and pepper
Handful parsley leaves
To marinate chicken: Marinate chicken breasts in marsala, garlic oil, salt and some pepper for 1 hour at room temperature or overnight in refrigerator.
To cook chicken: Preheat oven to 400 degrees. Tip chicken and marinade into roasting pan. Let rest until chicken comes to room temperature. Roast for 30 minutes or until meat is cooked through and skin is bronzed. Set aside to cool.
To make salad: On large plate, arrange Romaine and endive leaves. Remove and discard skin from chicken. Tear or cut chicken into bite-sized pieces. Scatter chicken pieces over greens. Sprinkle with pine nuts. Squeeze liquid from sultanas. Discard liquid. Sprinkle raisins over salad.
To make dressing: Combine vinegar, marsala and olive oil. Pour over salad. Taste and adjust with added salt and/or pepper. Sprinkle with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (147g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 144 (59%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 55.7mg||17 %|
|Sodium 60.8mg||2 %|
|Potassium 294.3mg||8 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 5.3g|
|Protein 18.8g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 244
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