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GARDEN CHICKEN

Category:    Chicken
Yield: 6 servings
 
      4    Chicken breast halves,                   -chopped
           -skinless, boneless               1/3 c  Watercress or arugula leaves
      2    Garlic cloves,minced                     -(packed)
           Juice from 1 lemon                  2 tb Basil leaves, fresh,
      4 tb Olive-oil, extra virgin                  -shredded
      2    Tomatoes, medium ripe,              1 tb Balsamic vinegar
 
  Salt and freshly ground black pepper
  
  Mix the garlic, lemon juice, and 2 tablespoons of the oil in a glass or
  ceramic that dish will hold the chicken in a single layer. Add the chicken
  and turn to coat evenly.  Marinate, covered, 2 hours in the refrigerator.
  Grill or broil chicken, turning frequently, until cooked through and
  browned, 15 to 20 minutes (do not burn).  Arrange on a warm serving
  platter. Toss tomatoes, watercress, and basil with vinegar and remaining
  oil.  Season to taste with salt and pepper.  Spread mixture over the
  chicken breasts.
  
  NOTE:  Tilefish or monkfish fillets, swordfish steaks, or large sea
  scallops can be substituted for the chicken. Cook fish 8 to 10 minutes,
  turning once.
  
  [ MODERN MATURITY; August/September 1989 ]
 

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