Recipe - Grilled Chicken Breast With Arugula And Olive Thyme Vinaigr

4 lg Kalamata or other
brinecured black; pitted
; olives
1 Garlic clove; chopped
1 teaspoon Dijonstyle mustard
1 tablespoon Balsamic vinegar
1 One half teaspoon Fresh thyme leaves
3 tablespoon Olive oil plus additional
for brushing
; the chicken and the bell
pepper
1 Plum tomato; seeded
1 tablespoon Water
1 Whole boneless chicken
breast with skin; (about 1
pound),
; halved
1 lg Red bell pepper; quartered
4 cup Packed arugula leaves;
washed well and
; spun dry
1 small Belgian endive; trimmed and
cut or sliced up
; thin crosswise

In a blender or small food processor blend together the olives, the garlic,
the mustard, the vinegar, One half teaspoon of the thyme, and salt and pepper to
taste, with the motor running add 3 tablespoons of the oil in a stream, and
blend the vinaigrette until it is emulsified. Add the tomato and the water
and blend the vinaigrette until it is smooth. Brush the chicken and the
bell pepper with the additional oil, season them with salt and pepper, and
grill them on an oiled rack set 5 to 6 inches over glowing coals, or in a
hot wellseasoned ridged grill pan, covered, over moderately high heat, for
5 minutes on each side, or until the bell pepper is just tender and the
chicken is cooked through. Transfer the chicken and bell pepper to cutting
board, cut the bell pepper into thin strips, and slice the chicken on the
diagonal into 1/4inchthick pieces. In a bowl toss the chicken pieces with
the remaining 1 teaspoon thyme and salt and pepper to taste. Divide the
arugula, the endive, the bell pepper, and the chicken between 2 plates and
pour half the vinaigrette over each serving.

Serves 2.

Gourmet July 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.