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chicken breast halves mixed basil Oregano [fresh] Gorgonzola cheese salt lemon juice - fresh black pepper lemon juice - fresh olive oil salt black pepper
Viewed: 0 - Published at: 5 years agoIngredients
- 4 each chicken breast halves, boneless, skinless
- 1/2 pound mixed salad greens mixed
- 1/4 cup basil leaves, fresh and sliced
- 2 tablespoons oregano fresh
- 2 ounces gorgonzola cheese or goat cheese
- 1 x salt to taste
- 2 tablespoons lemon juice fresh
- 1 x black pepper cracked to taste
- 2 tablespoons lemon juice fresh
- 1 tablespoon olive oil, extra-virgin
- 1 x salt to taste
- 1 x black pepper cracked to taste
Method
- Preheat broiler on high with rack in the middle of the oven, about 7 inches from the heat source.
- Place shallow metal ovenproof pan under the heat to get very hot for about 10 minutes.
- While pan is getting hot, rinse and spin dry salad greens along with basil and oregano leaves.
- For oregano, simply run your fingers down the stem to remove leaves and place whole in salad.
- When pan is hot, reduce heat to low, season chicken breasts with a little salt and pepper and place on hot pan skin side up.
- Return to broiler and cook for about 15 minutes, or until done, depending on the thickness of the breasts.
- The breasts cook fast because they are cooking on both sides at the same time.
- This is our Quick Broil cooking method.
- When chicken is just about done, remove skin and top breasts with a little gorgonzola cheese and return to broiler to melt.
- (If you're not sure if chicken is done, make a little slice with a small sharp knife to check.)
- It should be only slightly pink.
- Toss greens with lemon juice, olive oil, salt and pepper.
- Distribute greens onto 4 plates.
- Place chicken breasts on top of greens.
- Serve.
