I found this wonderful french receipe this weekend on Food Network's website and thought I'd share it with all of you.
Warm Salad with Chicken Paillards and Goat Cheese
- 12 cups arugula, tough stems removed
- 8 green olives, pitted and quartered
- 8 large dates, pitted and quartered
- 2 oranges, peeled, sectioned and sliced into chunks
- 1 pound boneless, skinless chicken breasts, trimmed of fat
- 1/3 cup seasoned italian breadcrumbs
- 4 teaspoons extra-virgin olive oil, divided
- 1/4 cup frozen orange juice concentrate, thawed
- 2 tablespoons water
- 2 tablespoons cider vinegar
- 2 tablespoons Dijon mustard
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 3 ounces aged or fresh goat cheese, crumbled - also known as chevre (french for goat)
Place arugula, olives, dates and orange chunks in a large salad bowl.
Lay each chicken breast between 2 large pieces of plastic wrap. Gently pound with the smooth side of a meat mallet or a heavy saucepan until 1/4 inch thick. Place breadcrumbs on a large plate and dredge the chicken in them.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breasts and cook until golden and just cooked through, about 2 minutes per side. Transfer to platter, cover and keep warm. Reduce heat to medium, add the remaining 2 teaspoons oil to the pan and repeat with the remaining chicken. Transfer to the platter and cover.
Add orange juice concentrate, water and vinegar to the pan. Stir in mustard and let the dressing boil for 30 seconds. Season with salt and pepper. Add half of the warm dressing to the salad; gently toss to mix.
To serve, cut chicken into thin slices. Top salad with chicken, goat cheese and the remaining dressing.
This recepie just looked like spring to me...and I thought...what a wonderfully light and tasty treat this would be.
I also wanted to share with you something else that has a a taste of french...
The French Cupboard is a wonderful "Uncommon Marketplace". If you'd like more information about the French Cupboard, just click here.