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Ingredients
- 1 1/2 lb boneless skinless chicken breast Coarse salt and freshly grnd pepper
- 1/2 c. fruity white wine
- 1/4 c. plus 2 tbsps. balsamic vinegar
- 3/4 c. fruity extra virgin olive oil
- 4 sprg fresh tarragon (or possibly 1 tsp. dry) Zest of 1 small lemon
- 4 Tbsp. raisins Arugula leaves for garnish
Directions
- Preheat oven to 375 degrees. Slightly flatten the chicken breasts with the palm of your hand. Place in a lightly oiled, shallow roasting pan. Lightly salt and pepper. Add in the wine. Cover with lightly oiled parchment paper or possibly wax paper cut to just fit the pan. Bake for about 10 min or possibly till cooked through. Let the chicken cold in the pan.
- Whisk together the vinegar and extra virgin olive oil in a bowl. Add in the tarragon, lemon zest and raisins. Arrange the chicken breasts in 1 layer in a shallow dish just large sufficient to hold them. Pour the dressing over the chicken. Cover with plastic wrap and marinate in the refrigerator at least 12 hrs, turning the chicken occasionally.
- Before serving, return to room temperature. Place the arugula on a platter and arrange chicken over it. Garnish with the raisins and lemon zest, and drizzle a little of the marinade over the chicken.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 499g | |
| Calories 708 | |
| Calories from Fat 71 | 10% |
| Total Fat 7.96g | 10% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.13g | |
| Cholesterol 257mg | 86% |
| Sodium 584mg | 24% |
| Potassium 1400mg | 40% |
| Total Carbs 47.57g | 13% |
| Dietary Fiber 0.9g | 3% |
| Sugars 22.0g | 15% |
| Protein 105.56g | 169% |
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