Recipe - Warm Chicken Salad With Mario

2 Boneless skinless chicken
breast halves
4 tablespoon Extravirgin olive oil; plus
1 teaspoon Extravirgin olive oil
One fourth Anaheim chile; cut or sliced up
diagonally
1 teaspoon Coriander seeds; crushed
One half Red onion; thinly cut or sliced up
One half md Beet; cut or sliced up , julienned
1/8 teaspoon Yellow mustard seeds
One half md Carrot; cut long thin strips
3 tablespoon Redwine vinegar
One fourth cup Quince jam
One half cup White wine
1 teaspoon Sambal oelek
2 cup Collard greens; cut or sliced up very
thinly
Crosswise
2 cup Mustard greens; trimmed
One fourth cup Large Spanish olives
Coarse salt
Freshlyground black pepper

Heat 1 tablespoon olive oil in a saute pan over medium heat. Add chicken
breasts, skinside down. Cook until golden brown, about 4 minutes per side.

Meanwhile, heat 2 tablespoons olive oil a second saute pan. Add the cut or sliced up
chile and coriander; saute one minute. Add the red onion, beets, mustard
seeds, and salt, and cook for 1 minute. Add carrots and 1 tablespoon
vinegar; season with pepper. Saute for 3 to 4 minutes, stirring
occasionally.

Add collard greens to vegetable mixture, and cook until wilted, 3 to 5
minutes.

In a medium bowl, toss mustard greens with 1 tablespoon olive oil and 1
tablespoon vinegar; season with salt and pepper. Pour vegetable mixture on
top of the greens, and toss quickly, allowing the greens to wilt slightly.
Divide among 2 plates.

Add quince jam to chicken breasts, basting occasionally with melted jam.
Season with salt and pepper. Add white wine, sambal oelek, the remaining 1
tablespoon vinegar, and 1 teaspoon oil; stir to combine. Simmer for 4
minutes. Add olives, and cook until just heated, about 30 seconds.

Place a chicken breast on top of vegetables, and pour any pan juices over
chicken. Serve immediately.

Serves 2.

Cuisine: "Italian" Source: "Martha Stewart Living
www.marthastewart.com" S(Formatted for MC5): "by Lynn Thomas
Lynn_Thomas@prodigy.net" Copyright: "1998 Clarkson N. Potter $30"

Per serving: 488 Calories (kcal); 31g Total Fat; (61% calories from fat);
31g Protein; 13g Carbohydrate; 68mg Cholesterol; 125mg Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 One half Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Recipe by: Recipe from "Simple Italian Food" by Mario Batali

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