Chicken Suprêmes With Orange Salsa Verde

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

4 -150 g (5 oz) chicken suprêmes
30 ml (2 tbsp) olive oil
Salt and freshly ground pepper, to taste
Salsa Verde:
125 ml (1/2 cup) fresh basil, chopped
50 ml (1/4 cup) fresh parsley, chopped
50 ml (1/4 cup) fresh mint, chopped
1 orange, zest only, grated
75 ml (1/3 cup) freshly squeezed orange juice
50 ml (1/4 cup) freshly squeezed lemon juice
125 ml (1/2 cup) extra-virgin olive oil
30 ml (2 tbsp) red onion, chopped finely
0.5 ml (1/8 tsp) sugar
Salt and freshly ground pepper, to taste

 

Directions

  1. Preheat oven to 150°C / 300°F.
  2. On a work surface, place chicken suprêmes between sheets of plastic wrap. With a mallet or the bottom of a heavy pan, pound until about 0.5 cm / 1/4 inch thick.
  3. In a grooved stove-top grill pan, heat 30 ml / 2 tbsp. of the oil. Grill chicken suprêmes 2 at a time, 3 minutes each side. Season with salt and pepper and keep warm in oven.
  4. In a bowl, combine all the ingredients for the salsa verde.
  5. Serve chicken surpêmes on warmed plates and spoon the salsa verde over them.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2383

Chicken Suprêmes With Orange Salsa Verde
Chicken Suprêmes With Orange Salsa Verde