Pan-Seared Chicken With Goat Cheese Mashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Bon Appétit | 1999 Fiddle Heads, Buffalo, NY Serve with Goat Cheese Mashed Potato Recipe. Ingredients:
10 tablespoons olive oil |
1/2 cup chopped fresh thyme |
3 tablespoons chopped fresh rosemary |
1 teaspoon crushed black pepper |
6 boneless chicken breast halves, with skin |
2 tablespoons fresh lemon juice |
3 bunches arugula, stem ends trimmed |
Directions:
1. Whisk 6 tablespoons olive oil, thyme, rosemary and pepper in 13x9x2-inch glass baking dish. Add chicken breast halves and turn to coat. Cover with plastic wrap and refrigerate at least 4 hours and up to 1 day.
2. Preheat oven to 450°F Scrape herb coating off chicken and sprinkle chicken with salt and pepper. Heat 3 tablespoons olive oil in heavy large ovenproof skillet over high heat. Place marinated chicken breasts, skin side down, in skillet. Sear chicken until crisp and golden brown, about 5 minutes. Turn chicken and sear 4 minutes on second side. Transfer skillet to oven and bake until chicken is cooked through, about 6 minutes.
3. Whisk lemon juice and remaining 1 tablespoon olive oil in large bowl to blend. Season dressing to taste with salt and pepper. Add arugula to dressing in bowl and toss to coat. Divide mashed potatoes among 6 plates. Top mashed potatoes with arugula salad, then with chicken breasts. Serve immediately.
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