Bottled vinaigrette adds a tangy twist to the chicken. This stylish dish goes
well with couscous. Molasses cookies and vanilla ice cream sprinkled with
chopped crystallized ginger would be a lovely finish.
2 tablespoons olive oil
2 skinless boneless chicken breast halves (about 12 ounces total)
2 teaspoons ground black pepper
4 1/4-inch-thick rounds fresh pineapple
1/4 cup dry white wine
1/4 cup plus 3 tablespoons purchased citrus vinaigrette
1 1/2 tablespoons chopped fresh basil
4 cups (packed) fresh arugula
Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken on each
side with salt and 1/2 teaspoon pepper. Sauté until cooked through, about 5
minutes per side. Transfer to plate. Sprinkle pineapple with salt and generously
with pepper on both sides. Add to same skillet and sauté until lightly browned,
about 1 minute per side.
Transfer to plate with chicken.
Remove skillet from heat. Add wine to same skillet; stir, scraping up any
browned bits. Stir in 1/4 cup vinaigrette and basil. Season with salt and
Place arugula in medium bowl. Add
remaining 3 tablespoons vinaigrette; toss to coat. Divide salad between 2
plates. Slice each chicken breast crosswise into 4 slices. Arrange 4 slices atop
each salad. Arrange 2 pineapple slices on each plate. Pour pan juices over
salads and serve.
Makes 2 servings; can be doubled.
Main Course Recipes