Grilled Chicken Breast with Artichokes & Arugula

By: Feed by Round Pond

ItalianOil

Artichokes begin to come into season in March, typically. Be sure to grab some fresh from your Farmer’s Market and enjoy with grilled chicken and arugula.

Ingredients
2 large artichokes*
6 garlic cloves, peeled
2 handfuls baby arugula or red mustard
1 Tbsp fresh thyme or 1 tsp dried
¼ cup dry white wine
1 cup chicken broth
4 chicken breasts, skinless & boneless
4 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
Juice of 1 lemon
Salt & pepper to taste

* Trim the stem & peel away leaves. Use a spoon to scoop out the choke, leaving the heart.

Preheat grill. Quarter artichoke hearts. In medium bowl, combine hearts, juice & 1 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil; toss to coat. Grill artichoke hearts, two minutes per side. Remove from grill & place in oven proof container. Add remaining liquid from the lemon & olive oil mixture, with 2 Tbsp broth. Cover & cook at 375 degrees for 30 min or until hearts are tender, not mushy. Heat 2 tbsp oil in sauté pan. Add garlic; brown. Add artichokes, thyme & wine. Reduce wine until almost dry. Add broth & arugula. Simmer until reduced by half. Season with salt & pepper. Keep warm. Brush 1 Tbsp olive oil on chicken breast, salt & pepper. Grill breast. Place grilled chicken breast on plate & spoon sauce over.

Serves: 4
Recipe by chef Jeffrey Bernys, Napa Valley

Feed by Round Pond

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The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.

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