Ingredients :
- 2 lbs skin-on, bone-in chicken breasts
- salt and pepper
- 1/3 c and 1 T vegetable oil
- 2 T sherry vinegar or red wine vinegar
- 1 T and 1 tsp Dijon mustard
- 1 tsp honey
- 2 Gala apples, thinly sliced
- 1/2 c chopped walnuts
- 1 small head escarole, torn in pieces
- 2 heads Belgian endive, trimmed and sliced
- 1 c shredded cheddar cheese
Method :
- Preheat oven to 375°F. Season chicken with 1 tsp salt and pepper to taste.
- In large oven-proof skillet, heat 1 T oil. Add chicken skin-side down and cook until golden. Transfer skillet to oven and bake until thickest part of meat thermometer reads 165°, about 25 min. Transfer to cutting board and let rest 5 min.
- In large bowl, whisk vinegar, mustard and honey. Gradually add oil.
- Remove chicken from bone and slice. In large bowl, toss lettuce, apples, walnuts and dressing. Top with chicken and cheese.
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