Tomato-Lemon Chicken with Broiled Romaine Salad

27 Jul

After coming back from a long weekend with Zak at my parents cabin near Higgins Lake, Michigan, I found a few items in the refrigerator that needed to be used, like, yesterday.  Those items included a few lemons, a large tomato, and a heart of romaine lettuce.  This tasty meal is what was borne of my deep-rooted need to not waste produce under any circumstances.  The flavors were summery and bright and we both really enjoyed this healthy meal.  The salad was spicy with a nice little bite from the balsamic and the chicken had just the right amount of acid.

Tomato-Lemon Chicken with Broiled Romaine Salad

Serves 2

Tomato-Lemon Chicken:

1 lb. boneless skinless fryer breasts

1 shallot, thinly sliced

1 large tomato, diced

1 tsp. Brummel and Brown

Zest and juice of 2 large lemons

1/2 cup white wine (I used chardonnay)

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 350º.

Place lemons in microwave and microwave for 1 minute.  This will vastly increase the amount of juice you yield from the lemons.  Zest both lemons.

Season both sides of the chicken with salt and pepper.  Use roughly half of the lemon zest and press firmly on both sides of the chicken.  Place chicken in casserole dish.

Heat Brummel and Brown in a small saucepan and sauté sliced shallot until lightly browned and crispy.  Top chicken with shallots.  Add tomato, lemon zest and wine to casserole.  Bake, uncovered, in oven 35 minutes or until internal temperature of chicken reaches 165°.  Serve chicken breasts topped with tomatoes and a few spoonfuls of wine sauce.

Broiled Romaine Salad:

1 heart of romaine, halved lengthwise

1 tbs. pepper jack cheese, shredded

1 tbs. balsamic vinegar

Cooking spray

Kosher salt and freshly cracked pepper, to taste

Red pepper flakes, to taste

Preheat broiler (while chicken is resting).

Place romaine halves cut side upon baking sheet covered with tinfoil and sprayed lightly with cooking spray.  Season cut halves with salt, pepper, and red pepper flakes to taste.  Drizzles with balsamic vinegar and top with pepper jack cheese.

Broil hearts of romaine four to six minutes or until edges of lettuce leaves are lightly charred.

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