Friday, June 13, 2014

Dill Chicken and Sautéed Greens with a Garlic, Lemon, and Sun Dried Tomato Sauce

Tongs. Yep, tongs. They are the magic wand in this recipe. They allow you to toss the greens gently, getting them evenly coated in the tangy, salty, and lemony sauce. This recipe is simple, but comes across as ultra posh with how decadent it looks and taste. If you're getting super ambitious, make garlic and parsley mashed potatoes in advance, and plate it all together for an extra scrumptious meal.

The cooked greens still retain their green, earthy flavor which pairs really nicely with the savory sun-dried tomatoes and creamy nut taste from the pine nuts. Add to all of this the aforementioned lemony sauce, and you get a fantastic parade of flavors throughout each bite!

NOTE: I had a friend ask for this, so I'm posting this without the grilled chicken or the plating of the final product. This also goes REALLY well with tuna steaks. Once I get some better pictures, I'll get them up and repost this, but for now, I wanted to get the recipe out there!! Hope you enjoy!

Serves 4


8 chicken tenders, or two large chicken breasts, halved
1 Tablespoon dried dill (OR 3 Tablespoons fresh dill)
2 Tablespoons EVOO (extra virgin olive oil)
1 teaspoon salt
Pepper to taste (I don't use any)

1/2 teaspoon Salt
2-3 cloves garlic, crushed
2 Tablespoons lemon juice
3 Tablespoons EVOO

Greens and add-ins:
8-10 cups loosely packed braising greens/baby kale/baby spinach
1/3 cup diced sun dried tomatoes
1/4 cup Pine nuts
3-4 oz Capocollo (or any dried and salted meat, such as Prosciutto or Salame)


In a small bowl, mix together the sauce ingredients. Set aside. Prep greens by washing, shaking/spinning dry, and removing the stems, if desired.

Whisk the olive oil, dill, salt and pepper and toss chicken in it until coated. A plastic bag does this wonderfully.

On medium high heat, brown and cook the chicken until well done.

Once the chicken is cooked, remove from pan and set aside (preferably on a pre-warmed plate or covered to keep it from cooling).

To the still hot pan (on the burner - yes leave it on!) add 1 Tablespoon lemon juice to start deglazing the pan. Add the greens and add-ins, pour the dressing on top, toss with tongs quickly, and cover for 1 minute. Toss again and cover until greens reach desired tenderness. Using tongs, plate the greens, top with chicken, and pour the remaining sauce over the greens and chicken.

The picture is blurry due to the steam - it's pretty steamy!

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