Saturday, July 26, 2008


Herb Marinated Chicken on Spring Greens
8 boneless, skinless chicken breasts
2 cloves garlic, minced
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1 cup extra virgin olive oil
2 tsp. lemon zest
Combination of salad greens like watercress, baby spinach, radicchio, romaine and curly endive.

Dressing Ingredients:
One half cup olive oil
One third cup fresh lemon juice
2 cups fresh tomatoes, chopped
One half tsp. dried tarragon or 1 Tbsp. fresh
One half tsp. dried thyme or 1 Tbsp. fresh

Combine Dressing Ingredients and place in a shaker container

Combine garlic, basil, oregano, 1 cup olive oil and lemon zest together and stir. Place chicken in a large baking dish and pour marinade over chicken. Place in the refrigerator for several hours. Place chicken breasts on hot grill and cook until thoroughly done. Slice chicken into bite sized pieces. Place salad greens in 8 equal servings on dinner plates and place chicken slices on each plate, top with dressing.

The Skinny: Make sure you use skinless chicken breasts.

Roasted Potatoes with Parmesan and Mozzarella

8 small potatoes washed and thinly sliced
One half cup olive oil
One half cup fresh parsley, chopped
4 cloves garlic, minced
Salt and pepper to taste
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese

Place potatoes in a large bowl. Combine olive oil, parsley, garlic and salt and pepper together and mix well. Pour over potatoes and toss. Place one half potatoes in a greased baking dish and top with one half cup of each cheese, follow with the rest of the potatoes and the rest of the cheese. Bake for 45 - 50 minutes or until potatoes are tender.

The Skinny: Use low fat cheeses.

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