Skinless roast chicken breast salad with vegetable chips(h

 
        Skinless Roast Chicken Breast Salad With Vegetable Chips (H
 
 Recipe By     : RECIPE FOR HEALTH SHOW #RHI247
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Chicken-Sal                      Meal-sal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    free-range chicken breasts
                         --on the bone or boneless
                         --9 ounces each
                         --marinade--
      1/2  cup           oil low in saturated fat
                         --i.e: canola -- cottonseed,
                         --canola-olive oil blend or soy bean
    3      tablespoons   african spice blend
                         --whole roasted cardamon -- tumeric
                         --cumin -- coriander and
                         -- nigerian cayenne
                         --in equal amounts
    2      tablespoons   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.
 
 Formatted by Gail Shermeyer .
 
 
 
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