Recipe - Skinless Roast Chicken Breast Salad With Vegetable Chips (H

2 Freerange chicken breasts;
on the bone or boneless, 9
ounces each
marinade
One half cup Oil low in saturated fat;
i.e: canola, cottonseed,,
canolaolive oil blend or
soy bean
3 tablespoon African spice blend; whole
roasted cardamon, tumeric,
cumin, coriander and,
nigerian cayenne, in equal
amounts
2 tablespoon Island jerk seasoning; (dry)
Fresh thyme
Fresh cilantro
1 teaspoon Freshly ground pepper

Trim fat and slightly pound chicken breast (if boneless). Blend all spices
and herbs with oil in a bowl or holding pan. Add chicken to spice mixture.
Refrigerate and marinate for at least an hour.

In a medium size saute pan on medium heat, add 2 teaspoons of desired oil.
Let oil get almost smoking hot. Add chicken, skin side down, immediately.
Let sear for 20 to 30 seconds or until golden brown. Turn over, removing
all excess fat from the pan. Put into a 375 degree oven for 8 minutes if
boneless and 15 to 18 minutes with the bone in. When done, remove from pan
and let it rest for 5 minutes so that the juices flow and relax through the
meat.

Peel skin off with a small knife and slice thin slices with a sharp slicing
knife or chef's knife.

Fan the meat over Wilted Mustard Greens (recipe follows).* Drizzle the
Spinach and Roasted Garlic Vinaigrette (recipe follows) over the meat
lightly and also on the plate. Garnish with fresh beet and carrot chips
that have been slow roasted in a 275 degree oven.

Yield: 2 servings

Nutritional information:

* Chef's note: You can use any fresh greens or green mixture (i.e: mesclun
mix, Romaine, green leaf or radicchio)

Recipe courtesy of Dirk Zephir, Executive Chef of Soul Cafe.

Recipe by: RECIPE FOR HEALTH SHOW #RHI247

Posted to MCRecipe Digest V1 #844 by 4paws@netrax.net (ShermeyerGail) on
Oct 13, 1997