Tired of being in a rut at dinner time? Here’s an inexpensive way to step out with a surprisingly different grilled chicken. This recipe sautés baby greens, also known as field greens or mesclun, with garlic as a colorful topping for chicken. If you can’t find the baby greens in the supermarket, you can use a soft lettuce such as bib.
Sautéing the greens for a minute enhances the flavor while retaining a bit of its crunch.
The spicy roast potatoes are made in a microwave oven. If you like your food really hot, sprinkle a little more cayenne on the potatoes after they are cooked.
Helpful Hints:
• Use a resealable plastic bag for marinating. To turn meat over, simply flip over the bag. It, also, saves washing a bowl.
• Any type of potato can be used.
Countdown:
• Marinate the chicken.
• Prepare and microwave potatoes.
• Prepare remaining ingredients for chicken dish.
• Make chicken and finish potatoes.
Fred Tasker’s wine suggestions: I think you could have either white or red wine with this. Something nice and rich, like a California or Australian chardonnay, if you want white, or a fruity pinot noir or beaujolais if you prefer red.
Shopping List:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 pound yellow or red potatoes, 3/4 pound boneless skinless chicken breast and 6 ounces mesclun salad or field greens
Staples: Vegetable oil spray, olive oil, balsamic vinegar, garlic, cayenne pepper, salt and black peppercorns
Chicken with Garlic Greens
3/4 lb. boneless skinless chicken breast
1/4 cup balsamic vinegar
Vegetable oil spray
Salt and freshly ground black pepper
2 tsp. olive oil
4 medium cloves garlic, crushed
6 oz. mesclun or field greens to make about 6 cups
Remove visible fat from chicken and pound flat with the palm of your hand or the bottom of a heavy skillet. Pour vinegar into resealable bag or bowl and add chicken. Let stand 10 minutes turning once during that time. Spray a nonstick skillet with vegetable oil spray and place over medium-high heat. Add chicken breasts. For 1/4-inch breast, cook 2 minutes, turn and cook 2 more minutes. If chicken is 1/2-inch thick, cook 2 more minutes. A meat thermometer should read 165 degrees. Salt and pepper cooked sides. Remove to individual plates.
Heat oil in the same non-stick skillet. Add garlic and sauté 1 minute. Add greens and toss in pan about 30 seconds. Salad should be warm but remain firm. Add salt and pepper and spoon over chicken. Makes 2 servings.
Per serving: 325 calories (32 percent from fat), 11.5 g fat (1.8 g saturated, 5.8 g monounsaturated), 126 mg cholesterol, 40.6 g protein, 12.6 g carbohydrates, 3.2 g fiber, 103 mg sodium.
Spicy Potatoes
1 lb. yellow or red potatoes
1 Tbsp. olive oil
1/4 tsp. cayenne pepper
Vegetable oil spray
Salt and freshly ground black pepper
Wash potatoes, do not peel, and cut into 1/2-inch pieces. Mix oil and cayenne in a microwave-safe, medium-size bowl and toss potatoes in oil making sure to coat all of the potatoes. Cover bowl with a plate or plastic wrap and microwave on high 5 minutes. Remove. Raise heat to high in the skillet used for the chicken and greens and spray with vegetable oil spray. Add potatoes and toss about 2 to 3 minutes or until crisp. Add salt and pepper to taste. Makes 2 servings.
Per serving: 241 calories (35 percent from fat), 9.2 g fat (1.1 g saturated, 6.3 g monounsaturated), no cholesterol, 4.3 g protein, 46.8 g carbohydrates, 3.9 g fiber, 44 mg sodium.
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