Grilled Chicken with Arugula Salad
This glorious meal was created for Molesini Wine Club to be featured during one their virtual wine tastings.
Grilled Chicken with Arugula Salad
Serves 4
Prep time: 15 minutes plus two hours brining; grill time: 12 to 15 minutes
Chicken
Can be brined and grilled up to six hours in advance.
4 chicken breasts, boneless and skinless
1/4 cup (60 milliliters) olive oil
juice from 1 lemon
Brine
Brine can be prepared four days in advance and refrigerated in a jar.
1/2 cup salt
1/2 cup sugar
2 cups water
8 peppercorns
2 cloves garlic
2 large sprigs fresh thyme and oregano
2 bay leaves
Salad
Dressing can be prepared up to six hours in advance.
1/3 cup (80 milliliters) olive oil
1/4 cup (60 milliliters) pine nuts
1 large clove garlic, peeled and minced
juice from 1 lemon
1 tablespoon (15 milliliters) balsamic vinegar
4 cups (240 grams) arugula
1/4 cup (60 milliliters) fresh basil leaves, coarsely chopped
1/4 cup (60 milliliters) shaved Parmesan
salt and pepper to taste
Directions
Place chicken breasts between two sheets of waxed paper and, using either a meat tenderizer or a rolling pin, pound the breasts until they are approximately one inch thick. Place in a non-reactive container large enough for brining. Cover and refrigerate until brining.
Combine salt, sugar, water, peppercorns, garlic, thyme, oregano, and bay leaves in a saucepan and bring to a boil. Let simmer for 5 minutes. Remove from heat and add 10 ice cubes to cool brine to room temperature or colder. Brine can now be used or stored for up to 4 days in the refrigerator.
Submerge chicken breasts in the brine and refrigerate, covered, for 2 to 4 hours. Prepare your grill. When hot, rinse breasts under cold water, pat dry, and grill until just cooked, approximately 8 minutes on the first side and 6 minutes on the second. (Do not overcook; remember meat continues cooking while resting.)
Remove to a tray, drizzle with olive oil and squeeze lemon juice over. Stack the breasts, tent with tin foil, and let rest for 5 minutes and up to 2 hours.
Make the salad dressing by placing olive oil and pine nuts in a small pan over medium heat. Stir, add garlic and keep stirring until pine nuts turn golden brown. Remove from heat and place in a small bowl. Add lemon juice, balsamic, and a pinch of salt. Set aside until needed.
Slice chicken crossways into approximately one-inch slices. Arrange on the bottom of a serving platter. Pour accumulated juices over the chicken.
In a large bowl, toss arugula with basil and Parmesan. Add dressing and gently toss again; taste for salt and pepper. Arrange arugula over the chicken and serve.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Title Photo: © grinchh
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
