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La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Chicken with Mediterranean Vegetables

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

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Mediterranean Vista
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Meis, Georges
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4 boneless, skinless chicken breast halves

Marinade:
4 garlic cloves, crushed
2 olives, slivered off their pits
Juice of 1 large orange
1/3 cup lemon juice
2 tablespoons balsamic vinegar
2 dashes Teriyaki sauce

Vegetable flavor infusion:
1 large red onion, halved, sliced
4 garlic cloves, crushed
4 sun-dried tomatoes, chopped
4 black olives, slivered off their pits
1 red chili, seeded, chopped
1/2 medium eggplant (about 6 ounces), peeled, diced
2 tablespoons raisins
2 tablespoons capers
1 red bell pepper, seeded, peeled, cut into strips
1 yellow bell pepper, seeded, peeled, cut into strips
1 1/4 cups [chicken] stock
1 1/4 cups dry white wine
Salt, ground pepper

Oil-water spray

Place the trimmed chicken breasts in a dish. Mix marinade ingredients
and pour over chicken.
Heat the flavor-infusion ingredients – onion, garlic, sun-dried tomatoes,
olives, chili, eggplant, raisins, capers, bell peppers, stock, wine, salt and
pepper in a skillet. Cover and simmer until the vegetables are tender.
Heat a ridged grill pan and spray with oil-water spray. Shake the marinade
off the chicken and grill for 2 to 3 minutes on each side. Place the chicken
in one layer on the vegetables in the skillet. Cover and simmer gently,
turning, for 7 to 8 minutes, until cooked through. Slice chicken and
serve with vegetables. 4 servings.
 

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