Chicken Breast on Romaine (JP)
by Jessica Perry
serves: 2
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chicken breast on romaine |
| Ingredients: |
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2 each |
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boneless skinless chicken breasts |
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1 head |
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Romaine lettuce |
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5 Tbsp |
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olive oil |
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1 Tbsp |
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balsamic or tarragon vinegar |
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2 tsp |
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dried thyme |
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1 pinch |
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salt |
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1 pinch |
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pepper |
| Directions: |
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Pound chicken breasts between pieces of plastic wrap to a uniform thickness. Pre-heat grill or heat 2 Tbsp oil in skillet. Season each breast with 2 pinches salt, 1 pinch pepper and 1/4 tsp thyme per side. Sear on grill or in pan a couple of minutes or until meat releases from the pan. Flip and cook other side the same way until cooked through. Remove and let cool.
Shred romaine lettuce and chop into bite-sized pieces. Cut chicken into strips or cubes and toss with lettuce, remaining oil and vinegar, salt and pepper. Serve.
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