Pancetta Wrapped Chicken On Arugula Fennel Salad With Orange Vinaigrette Recipes

Steps:

• Preheat the oven to 375°F.
• In a food processor combine the basil, parsley, garlic, orange zest, and salt and pepper. With the processor running, stream in about 1/4 cup of the EVOO. Process until it looks like a paste. Pour the herb mixture into a shallow dish. Add the chicken breasts and toss to coat the chicken completely. Unwind a slice of the pancetta and wrap it around the center of an herb-coated chicken breast. Repeat with the remaining chicken breasts.
• Heat a large, heavy-bottomed skillet with a heat-safe handle with 2 tablespoons of the remaining EVOO (twice around the pan) over medium-high heat. Once you see the oil ripple, add the wrapped chicken breasts and brown for 2 minutes. Flip the chicken breasts and continue to brown for about 1 more minute. Transfer the skillet to the preheated oven and roast for about 10 minutes, or until the chicken is cooked through.
• While the chicken is cooking, prepare the salad. Add the juice of the orange, Dijon mustard, and red wine vinegar to a small bowl. Whisk in the remaining 1/4 cup of EVOO (eyeball it). In a salad bowl combine the thinly sliced fennel with the arugula. Add the dressing and toss to coat. Season the salad with salt and pepper to taste.
• Slice the chicken wrapped in pancetta on an angle. Arrange the sliced chicken on top of a pile of the salad and serve.
• If you do not have a processor, use your blender for this herb sauce. If you don't do kitchen machines, you can finely chop all the herbs and garlic together until you run out of patience for the task. Transfer the garlic-herb paste to a bowl and mix in a little EVOO.

Steps:

• Preheat the oven to 450 F degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
• Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
• In a shallow bowl, whisk the egg white until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
• Remove the pre-heated baking sheet from the oven and spray with cooking spray.
• Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
• While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
• To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
• In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: scant 1/2 cup
• Prep Time: 5 minutes

Steps:

• Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
• Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
• For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

Steps:

• Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
• Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

Steps:

• Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper.
• Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste with salt and pepper and serve.