hen-paillard-salad
Romula Yanes
substances
eight tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
2 large cloves garlic, minced
1 tablespoon chopped sparkling oregano, or 1 tsp. dried
Salt and freshly floor black pepper
1 half of pound hen cutlets
three red bell peppers, stemmed and seeded
2 romaine hearts, trimmed, leaves separated
1 ounce ricotta salata or Parmesan, thinly sliced
guidance
1. combine 6 Tbsp. vinegar, 2 Tbsp. oil, garlic, oregano, and half of tsp. each salt and black pepper in a small bowl. Divide marinade between 2 ziplock backs. place chicken in 1 bag and bell peppers in different, turning luggage to coat. Marinate at room temperature, turning baggage every now and then, for half-hour.
2. Preheat grill or a gently oiled grill pan to medium-excessive warmth. remove bird and bell peppers frombaggage; discard marinade. Grill chook and bell peppers, sprinkling with salt and black pepper and turning,until chook is cooked via and bell peppers have softened, five to 6 minutes. transfer to a cutting board;allow chicken rest for five minutes before reducing.
3. Slice chook and bell peppers into strips; arrange over romaine. pinnacle with cheese. Drizzle with final 2 Tbsp. vinegar and 1 Tbsp. oil. Sprinkle with black pepper and serve.
Print
Prep: 20 mins
Stand: half-hour
cook: 6 mins
general: fifty six mins
Yield: 6
dietary statistics
calories in keeping with serving:
449
fat in keeping with serving:
27g
Saturated fat in line with serving:
6g
cholesterol in line with serving:
51mg
Fiber in line with serving:
5g
Protein in line with serving:
21g
Carbohydrates according to serving:
30g
Sodium consistent with serving:
889mg
Iron per serving:
3mg
Calcium in line with serving:
114mg
correct to understand
pink bell peppers are a great supply of lycopene, an antioxidant pigment that may help thrust back stroke and some kinds of cancer.
This Recipe Is
Low ldl cholesterol
Low Saturated fat
Lori Powell
