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Categories:Viewed: 55 - Published at: 9 years ago
Ingredients
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or 1 tablespoon agave syrup
- 2 garlic cloves, minced
- 1 12 lbs boneless skinless chicken breasts
- 1 cup fresh basil leaf
- 4 cups baby arugula, roughly chopped
- 14 cup sun-dried tomato packed in oil, roughly chopped
Method
- Make the marinade by whisking together the vinegar, mustard, honey, garlic, pepper, and oil in a small sauce pan.
- Bring to a boil and simmer until slightly thickened, 3 to 5 minutes.
- Set aside.
- Put the chicken breasts in a heavy plastic bag and pound to an even 1/2" thickness.
- Grill the chicken on a well-seasoned, medium-hot grill until cooked through, about 3 minutes per side.
- Allow to rest for 5 minutes, then slice across the grain.
- Toss the chicken slices with the cooked marinade.
- Roughly chop the basil and arugula and toss with the sun-dried tomatoes.
- Arrange the chicken slices on a platter and top with the basil-arugula mix.
