lemon herbed chicken WITH snap pea slaw

ngredients

Chicken:

• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon zest plus 3 tablespoons lemon juice 
• 2 tablespoons finely chopped fresh cilantro 
• 2 tablespoons finely chopped fresh parsley 
• 1 teaspoon finely chopped fresh rosemary 
• 1 teaspoon finely chopped fresh thyme 
• 1/2 teaspoon finely chopped fresh oregano 
• 1/2 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper 
• 3 cloves garlic, minced 
• 4 thinly sliced boneless, skinless chicken breast pieces (see Cook's Note)
• Vegetable oil, for oiling the grill grates

Apple, Celery and Snap Pea Slaw:

• 1/4 cup olive oil
• 1/4 cup lemon juice 
• 3 tablespoons white wine vinegar 
• 2 tablespoons agave nectar 
• Salt and freshly ground black pepper
• 1 cup sugar snap peas, cut in half 
• 1 cup fresh cilantro leaves, chopped 
• 3 green apples, cut into julienne
• 3 stalks celery, chopped 
• 1 jalapeno, thinly sliced 
• 1 red onion, thinly sliced 

Directions

Watch how to make this recipe.

For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours.

For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper.

In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes.

Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side.

Serve the chicken with the slaw.

menu for the week

saturday: random dinner at the farm (baked potatoes, pb and nutella, etc)

sunday: herbed chicken (chicken marsala with no marsala wine), angel hair and salads

monday: grilled steak, baked potatoes, and fruit salad

tuesday: spicy tomato stew (see post from earlier), bread or muffins

wednesday: kielbasa, wild rice, a veggie

thursday: blts, chips

friday: tacos, cilantro lime rice, black beans simmered in red wine

Herbed Chicken Tenderloins OR Chicken Marsala--call it what you like :) 

A creation I came up with.... :)
NEED:
Chicken breasts (or tenderloins)--boneless skinless
olive oil
dried herbs of your choice
salt and pepper
sliced onions
sliced red peppers
sliced mushrooms
chicken broth
Red Cooking Wine (I used Burgundy; I have also used Red Marsala)
Dash of cornstarch
pat of butter

DO:
**heat a small swirl of olive oil in pan over medium-high heat
**sprinkle herbs over prepared chicken (cut off any "ickies")
**place in hot pan, sprinkle "Up side" with herbs, salt and pepper and cook about 5 minutes (should be browned)
**Flip and cook on other side until chicken is done.
**move chicken to plate and tent with foil to keep warm (might want to put on stove where it is warm but not cooking)
**add tiny bit more olive oil and onions/peppers saute for 5 minutes
**add mushrooms and saute 5 minutes more
**add about 1/2 cup of chicken broth and 1/2 cup wine (or just do all broth)---I did not measure :)
**use the wine and broth to loosen up all of the yummy "burnt" spots in the pan--scrape them up with wooden spoon and mix it all together
**turn heat up and reduce mixuture by at least half
**add your dash of cornstarch and mix (will thicken a little bit)
**should be a sauce but a bit thick. swirl in the pat of butter
**serve over chicken :)
if you do not like the veggies, omit or substitute :)