Lemon Herb Chicken Breasts with Spring Vegetables

Lemon Herb Chicken Breasts with Spring Vegetables

Lemon Herb Chicken Breasts with Spring Vegetables

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by Chef Chuck Wiley

azfamily.com

Posted on March 8, 2013 at 6:00 AM

Updated Friday, Mar 8 at 12:58 PM

Yield: 4-6 servings      

2 each   Double chicken breast, skinless, approx 10oz. each
1 recipe  Lemon Herb Marinade (recipe follows)
To taste  Kosher salt and freshly ground black pepper
3 Tbsp   Olive oil
1-1/2 lb  Japanese eggplant cut in 1” dice (about 4 each)
1 small  Onion, peeled, quartered and thinly sliced
2 cloves   Garlic, thinly sliced
1/2 lb   Asparagus, cut into 1” pieces
3 each   Tomatoes, peeled and cut in chunks (1 lb)
1 each   Red bell pepper, roasted, seeded and cut into 1” dice
1 each   Yellow bell pepper, roasted, seeded and cut into 1” dice
12 each  Basil leaves, torn in half (leave a few sprigs for garnish)
2 tsp   Fresh thyme
As needed Feta cheese, crumbled

1. Place a chicken breast between two pieces of saran wrap on a cutting board and flatten with a meat mallet or the side of a heavy cleaver. Repeat with the other breast. Place in a glass or stainless steel pan and pour the Lemon Herb Marinade over. Refrigerate at least four hours or better yet overnight.

2. Season the chicken with salt and pepper. Broil under high heat for about 4-5 minutes on each side or until an instant read thermometer reads 165 degrees internal temperature. Transfer to a platter.

3. Heat a large skillet over high heat, add 2 Tbsp of the olive oil and toss in the eggplant. Season with salt and pepper and brown well on all sides; transfer eggplant to a bowl and set aside. Return the skillet to the fire, lower heat to medium and add the remaining tablespoon of olive oil. Add the onion, garlic and asparagus. Season with salt and pepper and cook until vegetables are tender; about 6 minutes.

4. Return the eggplant to the pan, add the tomatoes and roasted peppers to the skillet and cook until vegetables are tender. Toss in the basil and thyme and adjust seasoning. Spoon on top of the chicken and garnish with fresh herbs and feta.

Lemon Herb Marinade

2 Tbsp   Lemon juice
3 Tbsp  Olive oil
1 Tbsp  Dijon mustard
1 tsp  Honey
1 each  Shallot, finely diced
1 each  Garlic clove, finely chopped
1 Tbsp  Fresh oregano, chopped
1 Tbsp  Fresh thyme, chopped

1. Whisk together all ingredients in a mixing bowl
 

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