Lemon And Herb Chicken With Peach And Prosciutto Salad Recipes

Steps:

• Heat grill or grill pan to medium-high.
• Fill a small skillet with about 1-inch water and bring to a boil.
• Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
• Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
• Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.
• Bring a medium saucepan of water to a boil.
• Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.
• Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning.
• Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.
• Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.

Steps:

• For the Chicken: Preheat an oven to 450 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
• For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

Steps:

• Put the chicken fillets in a shallow glass or ceramic dish.
• Put wine, lemon juice, oil, garlic, mustard and parsley (or tarragon if using) in a small bowl and whisk to combine and then add the lemon skin strips and the wine mixture to the chicken, turning chicken to coat, cover and put in the fridge for 2-4 hours to marinate.
• Peach and Prosciutto Salad - put peach, onion, basil, salad leaves (or beetroot and chard leaves if using), bocconcini and prosciutto in a large bowl and toss to combine.
• Put vinegar, oil and mustard in a small bowl and season with pepper and whisk to combine, set aside.
• Spray barbecue plate or barbecue grill with cooking spray and preheat to medium.
• Drain chicken fillets from the marinade, reserving marinade.
• Put fillets on the barbecue plate and cook, brushing once with reserved marinade for 4 minutes on each side or until cooked through (this will depend on thickness of chicken breasts).
• Divide the chicken between plates.
• Drizzle dressing over salad and toss and then serve with the chicken.

Steps:

• In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

Steps:

• Pour the boiling-hot stock over the bulgur in a large bowl. Cover with cling film and set aside for 15-20 mins until the stock has been totally absorbed and the grains are tender.
• Meanwhile, slice or tear the chicken into bite-sized pieces, and cut each peach into 12 wedges. Whisk the dressing ingredients together with some seasoning.
• When the bulgur looks dry and has swollen up in the bowl, remove the cling film. Fluff it up with a fork and let cool.
• Roughly chop the herbs just before serving, then toss into the bulgur. Spread over a large platter, then top with the chicken, peaches, pecans and feta. Roughly toss everything together a little. Drizzle over the dressing to serve.