Pan-Roasted Garlic and Herb Chicken Breasts with Chopped Salad and Creamy Caper Dressing
Matt rating ***1/2 (I'd give it 4)
Red wine vinegar
This recipe was super easy to make taking all of about 20 minutes. It called for the chicken to be marinated for only five minutes, but I marinated it for about two hours in the fridge. I started it by browning it in a pan for a few minutes and then finished it off in the oven. I probably needed to cut down the oven time just a little bit but it still turned out really tasty. The salad was a little different because of the strong tasting radicchio lettuce used, but the creamy dressing and all the other veggies balanced it out - it was a very colorful salad. I would probably use half of the radicchio next time and use another crisp lettuce like iceberg to even the taste out a little better. The crunch in the salad was great and the dressing was soooo yummy. I'll definitely use the dressing again for another salad.
Once again I have the night off tomorrow night for Fellowship at the Farm with free hot dogs and hamburgers...hope to see you there! Come back Thursday for a review of Taco Chili-Mac!