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Categories:
olive oil chicken breast halves ground black pepper pineapple white wine vinaigrette fresh basil arugula
Viewed: 48 - Published at: 8 years agoIngredients
- 2 tablespoons olive oil
- 2 skinless boneless chicken breast halves (about 12 ounces total)
- 2 teaspoons ground black pepper
- 4 1/4-inch-thick rounds fresh pineapple
- 1/4 cup dry white wine
- 1/4 cup plus 3 tablespoons purchased citrus vinaigrette
- 1 1/2 tablespoons chopped fresh basil
- 4 cups (packed) fresh arugula
Method
- Heat oil in heavy large skillet over medium-high heat.
- Sprinkle chicken on each side with salt and 1/2 teaspoon pepper.
- Saute until cooked through, about 5 minutes per side.
- Transfer to plate.
- Sprinkle pineapple with salt and generously with pepper on both sides.
- Add to same skillet and saute until lightly browned, about 1 minute per side.
- Transfer to plate with chicken.
- Remove skillet from heat.
- Add wine to same skillet; stir, scraping up any browned bits.
- Stir in 1/4 cup vinaigrette and basil.
- Season with salt and pepper.
- Place arugula in medium bowl.
- Add remaining 3 tablespoons vinaigrette; toss to coat.
- Divide salad between 2 plates.
- Slice each chicken breast crosswise into 4 slices.
- Arrange 4 slices atop each salad.
- Arrange 2 pineapple slices on each plate.
- Pour pan juices over salads and serve.
