Saturday, July 02, 2005

Warm Salad with Chicken Paillards & Chevre

Warm Salad with Chicken Paillards & Chevre(Adapted from EW)

12 cups arugula
8 large dates, pitted and diced
2 oranges, peeled, sectioned and diced
4 - 4 ounce boneless, skinless chicken breasts
1/3 cup seasoned breadcrumbs
4 teaspoons olive oil, divided
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons water
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
salt to taste
pepper to taste
3 ounces fresh crumbled goat cheese

In a large bowl, put the arugula, dates and orange chunks - set aside.

Gently pound each chicken breast between 2 sheets of plastic wrap until about 1/4" thick. Place breadcrumbs in a shallow dish and drege each chicken breast.

In a large skillet, heat 2 teaspoons olive oil over medium-high. Add 2 chicken breasts and cook about 2 minutes per side, or until done. Transfer to a plate and cover to keep warm. Add the remaining olive oil and repeat with the rest of the chicken. Tranfer to the plate and cover again to keep warm.

Add OJ concentrate, water and vinegar to the hot pan. Stir in the mustard and boil for 30 seconds. Add salt and pepper then move half of the warm dressing to the salad. Toss gently to mix. Portion into 4 servings and then slice each chicken breasts into thin pieces. Top each with a chicken breast, goat cheese and remaining dressing.

Serves 4

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