Bertolli

Los Angeles Chicken Recipe List

Coral Tree Cafe

11645 San Vincente Blvd., Brentwood, CA 90045
310-979-TREE

GRILLED CHICKEN WITH RED PEPPER TAPENADE

4 servings

INGREDIENTS

4 8-ounce airline chicken breast
4 4-ounce potato galette
4 4-ounce sauteed spinach
4 2-ounce roasted pepper tapenade

INGREDIENTS: SAUTÉED SPINACH

1/4 lb fresh spinach
1/4 t minced garlic
1 t olive oil
to taste salt and pepper

METHOD

  • On a not-too-hot grill, place the chicken and allow it to cook thoroughly before turning over.
  • Place the 4-ounce portion of the potato galette and the sautéed spinach on your plate.
  • When the chicken breast is fully cooked, place it on the plate as well and put the roasted pepper tapenade lengthwise over the chicken.

    METHOD: SAUTÉED SPINACH

  • In a sauté pan, heat the oil and add the garlic. Let cook until lightly brown.
  • Add spinach and salt and pepper to taste and cook until wilted. INGREDIENTS

    INGREDIENTS: POTATO GALETTE

    6 Idaho or other large, waxy potato
    1 C red onions (julienne)
    2 T parsley
    2 t salt
    1 t pepper

    METHOD: POTATO GALETTE

    INGREDIENTS: ROASTED PEPPER TAPENADE

    1 C roasted red pepper, diced small
    1/4 C grilled yellow onions, diced small
    3 T feta cheese, crumbled
    1/4 C Kalamata olives, diced small
    1 T parsley, chopped
    1 juice of a lemon
    1/2 C extra-virgin olive oil
    to taste salt and pepper

    METHOD: ROASTED PEPPER TAPENADE

  • Combine all ingredients.

    INGREDIENTS: CHICKEN MARINADE

    4 airline chicken breasts
    1 C olive oil
    1/2 C lemon juice (freshly squeezed)
    1 T minced garlic
    2 T mixed fresh herbs, minced (rosemary, thyme, parsley)
    1/2 t salt
    1/4 t pepper

    METHOD: CHICKEN MARINADE

  • Combine all ingredients and mix together.

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