Bistro Chicken with Bermuda Salad | Secolari®

Bistro Chicken with Bermuda Salad

Bistro Chicken with Bermuda Salad
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Servings
4 people
Servings
4 people
Bistro Chicken with Bermuda Salad
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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Servings
4 people
Servings
4 people
Ingredients
  • 4 (6-8 oz.) skin on boneless chicken breasts or thighs
  • 2 Tbsp. Secolari Arbequina Extra Virgin Olive Oil
  • 4 Tbsp. dried basil
  • 1 oz. red wine dry burgundy or cabernet sauvignon) (freshly chopped)
  • 1 egg yolk
  • 2 tsp. Secolari Chardonnay Mustard
  • 2 Tbsp. Secolari Rosé Balsamic
  • 2 oz. Secolari Roasted Garlic Olive Oil
  • 1/2 c. Secolari Rosemary Olive Oil
  • 4 ea. red, white, & blue potatoes (blanched)
  • 2 handfuls green & waxed beans (blanched but not shocked)
  • 1 red onion (julienned)
  • 2 oz. sharp cheddar (grated)
Servings: people
Units:
Instructions
  1. Mix chicken with the Secolari Traditional Bistro Rub spices in a small bowl. Heat 2 Tbsp. Secolari Arbequina Extra Virgin Olive Oil in a heavy pan on medium-medium/high heat. Sear the chicken pieces skin side down until nicely brown — about 5 minutes. Turn chicken & put the pan in a 400° oven for 18-20 minutes using a probe thermometer in the thickest part of the meat to register to 165°.
  2. Whisk the egg yolk with the Secolari Rosé Balsamic vinegar & Secolari Chardonnay Mustard to temper, and then slowly but vigorously whisk in the Secolari Rosemary Olive Oil to make the vinaigrette for the salad.
  3. Mix the beans, onion, potatoes, and some sharp cheddar in with the vinaigrette before arranging the salads on the plates. Top the salads with the chicken and then drizzle with Secolari Roasted Garlic Olive Oil, chopped parsley, and the rest of the cheddar cheese, serve, and enjoy!
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