Chicken Provencale With Green Bean and Bacon Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This light chicken dish with a green bean and bacon salad is basted with a Dijonnaise dressing with hints of sherry vinegar and herbs - simply delicious!! Ingredients:
4 boneless skinless chicken breasts (6 oz each) |
2 tablespoons olive oil |
3 tablespoons sherry wine vinegar |
1 pinch cayenne pepper |
fresh coarse ground black pepper |
sea salt |
1/4 cup olive oil |
1/4 cup sherry wine vinegar |
4 garlic cloves, minced |
1 tablespoon herbes de provence |
2 tablespoons chopped fresh parsley |
1/2 cup dijon mustard, good quality |
1 pinch cayenne, dressing |
coarsely groung black pepper |
sea salt, to taste |
1 lb fresh green beans, snipped |
8 slices bacon, coarsely chopped, fried crisp and drained |
1 medium red onion, thinly sliced |
2 green onions, thinly sliced |
1 pinch cayenne pepper |
fresh coarse ground black pepper |
sea salt |
Directions:
1. In a bowl, combine chicken breasts, olive oil, sherry vinegar and season with cayenne pepper, black pepper and sea salt. Mix well to evenly coat and season chicken, cover and refrigerate for 20 minutes while you prepare remaining items.
2. In a bowl, whisk together olive oil, sherry vinegar, garlic, herbs de Provence, parsley, Dijonnaise, cayenne pepper, black pepper and sea salt. Divide mixture in two equal parts. One part will be for basting the chicken breasts as they grill and the other will be dressing for the green bean salad. To prepare salad, blanch green beans, in boiling salted water for 1-2 minutes until they are bright green and just tender. Drain and rinse under ice-cold water to chill; drain again.
3. In a bowl, combine blanched green beans, bacon, red and green onions and chopped parsley. Add one batch of Dijonnaise dressing, season to taste with a pinch of cayenne, black pepper and sea salt. Mix well, cover and refrigerate until needed.
4. Preheat grill to medium-high (350-450F) Grill chicken breasts for 6-8 minutes per side, basting liberally with remaining Dijonnaise dressing during the last half of grilling, until chicken is fully cooked but still moist and juicy. Place green bean salad on an oval platter. Top with grilled chicken breasts. Drizzle with any remaining Dijonnaise dressing and serve immediately.
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