Sauteed Chicken With Tonnato And Arugula Recipes

CHICKEN WITH TONNATO SAUCE

Steps:

• In a large, plastic storage bag, combine 1 tablespoon lemon juice, oregano, and 2 minced garlic cloves; add chicken and marinate at least 10 minutes.
• Heat oil in a large skillet over medium high heat; season chicken with salt and pepper.
• Cook chicken until cooked through, about 5 minutes per side; let stand 5 minutes, then cut into 1/4 inch slices and set aside.
• In a food processor, combine mayonnaise, capers, anchovy, and tuna; process until smooth.
• Arrange arugula on each of 4 serving plates.
• Top with chicken slices and either spoon some tonnato sauce on top or serve on the side.

ARUGULA & CHICKEN WITH PASTA

Steps:

• Grill or bake the chicken breasts until medium-rare.
• Slice the chicken breasts into bite-sized pieces and reserve.
• Heat olive oil in a large stir-fry pan over high heat.
• Add garlic and stir-fry until golden but not burn't, about 1 minute.
• Immediately add tomatoes and chicken stock and heat to boil.
• Reduce heat and simmer for 3 minutes.
• Add arugula leaves and toss until they begin to wilt, about 30 seconds.
• Immediately toss in the chicken and cook for 30 seconds.
• Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
• Drain well, and immediately add to the sauce.
• Toss thoroughly to entangle the arugula into the pasta strands.
• (Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
• Serve immediately, sprinkling parmesan cheese over each serving.
• Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.
• It is generally available during late spring and summer.
• If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.

SAUTEED BABY TOMATOES WITH ARUGULA

Steps:

• Rinse tomatoes and pat dry. Heat olive oil over medium heat. When hot, add tomatoes and stir 3 minutes. Add garlic and salt, stirring 1 minute. Remove pan from heat and spoon tomatoes into a bowl.
• Off the heat, stir arugula in hot pan just until almost wilted. Add to tomatoes and season with pepper and vinegar, stirring gently to mix. Serve warm or at room temperature.