Balsamic Roast Chicken With Arugula And Tomato Salad Recipes

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

SKINNY CHICKEN MILANESE WITH BALSAMIC ARUGULA SALAD

Steps:

• Line cookie sheet with foil; top with wire rack. Spray rack with cooking spray.
• In small bowl, lightly beat egg whites with fork; set aside. Place chicken between 2 sheets of plastic wrap, and pound to about 1/4 inch. Add to bowl with egg whites, and coat thoroughly.
• Move oven rack 8 inches from heating element. Heat broiler to high. In small bowl, mix bread crumbs, Italian seasoning and pepper flakes. Let excess egg white drip from chicken, then sprinkle chicken with 1/8 teaspoon salt. Add chicken to bowl with bread crumb mixture, pressing onto chicken. Place on rack. Broil 5 to 6 minutes; turn, and broil 3 to 5 minutes on other side or until chicken is cooked through and coating begins to brown.
• Meanwhile, in large bowl, mix vinegar, sugar, pepper, 1/8 teaspoon salt and the oil. Add onion, and toss to coat. Let stand until chicken is finished cooking, then add arugula, and toss to coat.
• Divide salad between 2 plates. Top with chicken breast, then tomatoes, followed by Parmesan cheese. Serve immediately.

BALSAMIC ROAST CHICKEN WITH ARUGULA AND TOMATO SALAD

Steps:

• Preheat oven to 450°F. Whisk oil, vinegar, and garlic in small bowl to blend. Season dressing generously with salt and pepper. Transfer 1/4 cup dressing to large resealable plastic bag. Add chicken and turn to coat. Let marinate 10 minutes. Place chicken, skin side up and still coated with marinade, onto rimmed baking sheet. Roast until brown and cooked through, about 25 minutes. Meanwhile, combine arugula, tomatoes, and cheese in large bowl. Mix in all but 2 tablespoons of remaining dressing. Divide salad among 4 plates. Cut chicken off bone. Slice chicken crosswise on slight diagonal. Overlap chicken slices atop each salad. Sprinkle with salt and pepper. Drizzle with 2 tablespoons dressing and serve.

ROAST CHICKEN WITH ARUGULA AND BREAD SALAD

Steps:

• Preheat oven to 400°F. Place bread on large baking sheet. Bake until bread is lightly toasted, about 6 minutes. Set aside. Maintain oven temperature.
• Rinse chicken inside and out; pat dry. Sprinkle inside and out with salt and pepper. Place breast side up on rack in heavy large roasting pan. Tie legs together to hold shape. Roast chicken 1 hour. Reduce oven temperature to 375°F. Roast until meat thermometer inserted into thigh registers 180°F, basting occasionally during last 15 minutes, about 45 minutes longer. Transfer chicken to platter. Tent with foil.
• Pour pan juices into 4-cup measuring cup (do not clean pan). Spoon fat off top of pan juices, returning 2 tablespoons fat to pan. Add pan juices, canned chicken broth and vinegar to pan. Bring to boil atop stove, scraping up browned bits. Add green onions and currants. Simmer 3 minutes to reduce liquid slightly. Remove from heat. Add bread to pan and toss with juices. Mix in arugula. Season with salt and pepper. Serve with chicken.

ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES

Steps:

• Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
• Marinate chicken in the refrigerator for at least 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle lemon zest and drizzle lemon juice over the chicken.