Balsamic Roasted Chicken Breast, Warm Radicchio and Golden Raisins, Crispy Semolina Potatoes, Extra Virgin Olive Oil and Balsamic Vinegar of Modena PGI
4 Boneless Chicken Breast with wing on
2 peeled shallots, sliced
2 peeled garlic cloves, sliced
8 sprigs fresh thyme
3 Tablespoons Balsamic Vinegar of Modena PGI
2 Tablespoons Extra Virgin olive oil
Salt and Pepper
Combine all the ingredients except the chicken breast in a small bowl. Place the chicken breasts skin side up in a baking dish and pour the marinade over the chicken breasts. Let marinate for at least 1 hour or in the refrigerator overnight.
Preheat the oven to 350, remove the breast from the marinate and season well with salt and pepper. Place a wire rack brushed with olive oil on a sheet pan. Lay the chicken breasts on top and spoon the shallots garlic and thyme on top of the beast. Place in the oven and bake until golden brown for about 20 to 25 minutes. Remove the browned pieces of shallot, garlic and thyme.
Semolina Potatoes Ingredients:
12 Small sized yukon gold potatoes
1 tablespoon salt
1 tablespoons Balsamic Vinegar of Modena PGI 1 cup semolina seasoned with salt and pepper
1⁄2 cup pure olive oil
Place potatoes in a sauce pot and just cover with water and add the salt. Gently cook until tender, drain, cool and peel potatoes.Carefully cut in half so they have rough edges. Toss the potatoes in the Balsamic Vinegar of Modena PGI and season with salt and pepper.
Place the semolina in a bowl and add in the potatoes. Toss to coat and let sit in semolina coating before cooking.
Warm olive to medium heat in a medium non-stick saute pan. Carefully add the potatoes turning once or twice so all sides are browned. Remove from pan onto paper towels to drain, and season with salt, keep warm.
Wilted Radicchio with Golden Raisins Ingredients:
2 heads Radicchio
1⁄4 cup golden raisins, plumped in hot water and drained
3 tablespoons olive oil plus 1 tablespoon.
1 tablespoon red wine vinegar
2 teaspoons honey
Salt and pepper
Core the radicchio and tear into large pieces, place leaves in a bowl of ice water and let soak for 15 minutes. Drain and spin in a salad spinner.
Whisk the olive oil, Balsamic Vinegar of Modena PGI and honey together in a bowl. Add the golden raisins to the bowl.
Heat a medium saute pan with 1 tablespoon of olive oil. Add the radicchio and cook until slightly wilted. Place in the bowl with the vinaigrette and golden raisins and toss, season with salt and pepper
2 tablespoons Balsamic Vinegar of Modena PGI.
4 tablespoons extra virgin olive oil
Slice the breast in 3 and place on a plate. Curve the potatoes around the side and fill in the plate with the wilted radicchio. Drizzle the plate with the balsamic and olive oil