Lemon And Herb Chicken With Peach And Prosciutto Salad Recipes

LEMON AND HERB CHICKEN WITH PEACH AND PROSCIUTTO SALAD

Lemon and Herb Chicken With Peach and Prosciutto Salad image

From Australian Diabetic Living a complete meal. Times are estimated but DO NOT inlude marinading time (2-4 hours). The recipe called for baby beetroot and charge leaves mix but a salad mix of leaves can be used. You could also replace the chicken with a firm white fish.

Provided by ImPat

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

6 (125 g) boneless skinless chicken breasts (trimmed of fat)
125 ml white wine (1/2 cup)
2 tablespoons lemon juice (fresh)
1 teaspoon olive oil (extra virgin)
2 garlic cloves (minced)
2 teaspoons coarse grain mustard (or gluten free wholegrain mustard)
2 tablespoons parsley (or tarragon chopped)
1 lemon (skin peeled into long thin strips, use a vegetable peeler)
cooking spray
9 peaches (cut into thin wedges)
1 small red onion (halved and thinly sliced)
1 bunch basil (leaves picked and torn if large)
80 g baby salad leaves (4 cups)
8 bocconcini (baby halved or torn)
2 slices prosciutto (thin and cut into thin strips)
1 1/2 tablespoons red wine vinegar
1 teaspoon olive oil (extra virgin)
2 teaspoons Dijon mustard (or gluten free dijon mustard)
ground black pepper (freshly, to taste)

Steps:

Put the chicken fillets in a shallow glass or ceramic dish.
Put wine, lemon juice, oil, garlic, mustard and parsley (or tarragon if using) in a small bowl and whisk to combine and then add the lemon skin strips and the wine mixture to the chicken, turning chicken to coat, cover and put in the fridge for 2-4 hours to marinate.
Peach and Prosciutto Salad - put peach, onion, basil, salad leaves (or beetroot and chard leaves if using), bocconcini and prosciutto in a large bowl and toss to combine.
Put vinegar, oil and mustard in a small bowl and season with pepper and whisk to combine, set aside.
Spray barbecue plate or barbecue grill with cooking spray and preheat to medium.
Drain chicken fillets from the marinade, reserving marinade.
Put fillets on the barbecue plate and cook, brushing once with reserved marinade for 4 minutes on each side or until cooked through (this will depend on thickness of chicken breasts).
Divide the chicken between plates.
Drizzle dressing over salad and toss and then serve with the chicken.

SIMPLE LEMON HERB CHICKEN

Simple Lemon Herb Chicken image

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Provided by Carolyn Stilwell

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 25m

Yield 2

Number Of Ingredients 6

Ingredients

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

Steps:

Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g

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