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Pan-Roasted Garlic and Herb Chicken Breasts with Chopped Salad and Creamy Caper Dressing

Recipe information

  • Yield

    4 servings

Ingredients

4 garlic cloves, finely chopped
1 cup fresh flat-leaf parsley leaves (a few large handfuls), chopped
1 teaspoon hot sauce, such as Tabasco (eyeball it)
6 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
4 6-to 8-ounce boneless, skinless chicken breast halves
4 tablespoons mayonnaise, plain yogurt, or sour cream
3 tablespoons capers, drained, coarsely chopped
2 tablespoons red wine vinegar (eyeball it)
3 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard
1 pint yellow cherry or grape tomatoes, halved
1 large head of radicchio, thinly sliced
6 scallions, thinly sliced
1 seedless cucumber, cut in quarters lengthwise, then sliced into bite-size pieces
Crusty bread, sliced and toasted

Preparation

  1. Step 1

    Preheat the oven to 400°F.

    Step 2

    In a shallow dish, combine the garlic, parsley, hot sauce, 3 tablespoons of the EVOO, salt, and pepper. Add the chicken breasts and coat in the mixture; marinate for 5 minutes.

    Step 3

    While the chicken is marinating, in a bowl combine the mayonnaise with the capers, red wine vinegar, dill, mustard, and some pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of the EVOO.

    Step 4

    Preheat a large nonstick oven-safe skillet over medium-high heat. Add the chicken to the hot pan and brown on each side for 2 to 3 minutes. Transfer the skillet to the oven and roast the chicken for about 15 minutes, or until it is cooked through.

    Step 5

    While the chicken is roasting, in a salad bowl combine the cherry tomatoes, radicchio, scallions, and cucumbers. Pour the creamy caper dressing over the chopped veggies and toss to combine.

    Step 6

    Serve the chicken breasts whole or sliced with some of the dressed chopped salad and the toasted bread.

Rachael Ray 365: No Repeats
TagsGarlicRoot VegetableVegetableChicken BreastChickenPoultryDillHerbs & SpicesScallionOnionRadicchioChicoryLeafy GreensMainDinnerDairy FreeNut FreeEasyRoastCookbooks
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