Pan-Grilled Chicken With Sun-Dried Tomatoes

Web www.bigmamasrecipes.com

Ingredients

Dressing

1 shallot, peeled and coarsely chopped

1 clove garlic, crushed and peeled

1/2 to 3/4 cup basil leaves

2 1/2 tablespoons rice wine vinegar

1/2 cup extra-virgin olive oil

1/2 teaspoon salt, or to taste

Freshly ground black pepper

Chicken

4 boneless skinless chicken breast halves

2 teaspoons extra-virgin olive oil

1/4 teaspoon salt

Freshly ground black pepper

6 cups mixed salad greens

3 sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes, then drained and finely chopped

Shavings of Parmigiano-Reggiano cheese

Directions:

The dressing:

In a food processor or blender, process the shallot, garlic and basil until the mixture turns to a paste, stopping once or twice to scrape the sides with a spatula. With the motor running, add the vinegar and then the olive oil in a steady stream. Add salt and pepper to taste. Set aside.

The chicken:

Flatten the chicken breast halves slightly to about a half-inch thickness. Brush with the olive oil and sprinkle with salt and pepper to taste.

Heat a cast-iron grill or skillet on medium-high heat. Place the chicken breast halves on the grill or in the skillet. Cook for 4 to 5 minutes on each side, or until cooked through. Transfer the chicken to a platter and let sit loosely covered for 5 minutes. Place the mixed salad greens in a large bowl.

Add the sun-dried tomatoes and about a third of the dressing and toss to combine. Place greens on individual plates. Cut the chicken on the diagonal into thin slices, keeping each breast half together. Fan the chicken pieces on top of the greens. Drizzle some dressing over the top and sprinkle with the cheese shavings. Serve warm or at room temperature, with the remaining dressing on hand at the table.