For this recipe, I brought friends over because I was very unsure about it, but I knew if I could woo my friends with it, it'd stick.
The base of this is great, but know what herbs you like, because that can get you in some trouble when you show off a new dish, and they don't like one of the 5 herbs you are using.
I did get to learn the fun skill of removing a bone from a chicken breast from this recipe.
Ingredients
1 ruby grapefruit
2 tbs golden balsamic vinegar
1 1/2 tsp salt, divided
1/2 tsp black pepper, divided
1/4 cup of extra virgin olive oil, divided
1 large head of butter lettuce
1/2 cup of chives, divided
1/2 cup of cilantro, divided
1/2 cup of parsley leaves, divided
1/2 cup of fresh mint, divided
1/2 cup of spreadable goat cheese
4 boneless chicken breast, with skin.
Directions
Zest the grapefruit and set aside.
Squeeze one tbs of grapefruit juice, and in a small bowl, mix the juice, vinegar, 1/2 tsp of salt, and half of the zest until salt dissolves, then add olive oil. Set aside.
In a large bowl, mix lettuce, and half of the cilantro, parsley, chives and mint. Set aside.
In a medium bowl, mix the remainder of the chopped herbs with goat cheese, left over grapefruit zest, salt and pepper. Set aside.
Remove tenders from chicken breast, and make a 1 1/2 inch cut into the chicken. With a small spoon, fill chicken with goat cheese mixture.
In a large skillet, warm 2 tbs of olive oil, and add chicken skin down, cooking 6 minutes on each side, then cover loosely in foil for 5 minutes.
Pour dressing over salad and serve.
Changes I Made!
In my personal opinion, I'll need to cut back on the cilantro, it was over powering for my pallet.
Also, the chicken did not cook all the way through, so I ended up putting the foil covered chicken in the oven at 350 for about 15 minutes.
This recipe comes from 100 Perfect Pairings.
The base of this is great, but know what herbs you like, because that can get you in some trouble when you show off a new dish, and they don't like one of the 5 herbs you are using.
I did get to learn the fun skill of removing a bone from a chicken breast from this recipe.
Ingredients
1 ruby grapefruit
2 tbs golden balsamic vinegar1 1/2 tsp salt, divided
1/2 tsp black pepper, divided
1/4 cup of extra virgin olive oil, divided
1 large head of butter lettuce
1/2 cup of chives, divided
1/2 cup of cilantro, divided
1/2 cup of parsley leaves, divided
1/2 cup of fresh mint, divided
1/2 cup of spreadable goat cheese
4 boneless chicken breast, with skin.
Directions
Zest the grapefruit and set aside.
Squeeze one tbs of grapefruit juice, and in a small bowl, mix the juice, vinegar, 1/2 tsp of salt, and half of the zest until salt dissolves, then add olive oil. Set aside.
In a large bowl, mix lettuce, and half of the cilantro, parsley, chives and mint. Set aside.
In a medium bowl, mix the remainder of the chopped herbs with goat cheese, left over grapefruit zest, salt and pepper. Set aside.
Remove tenders from chicken breast, and make a 1 1/2 inch cut into the chicken. With a small spoon, fill chicken with goat cheese mixture.
In a large skillet, warm 2 tbs of olive oil, and add chicken skin down, cooking 6 minutes on each side, then cover loosely in foil for 5 minutes.
Pour dressing over salad and serve.
In my personal opinion, I'll need to cut back on the cilantro, it was over powering for my pallet.
Also, the chicken did not cook all the way through, so I ended up putting the foil covered chicken in the oven at 350 for about 15 minutes.
This recipe comes from 100 Perfect Pairings.
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