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Recipe Summary test

prep:
5 mins
total:
5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season the chicken with salt and black pepper. In a small dish, combine 2 tablespoons EVOO, the mustard and the crushed red pepper. Spread the mixture all over the chicken. Place the chicken, meaty side down, in a nonstick skillet. Set a piece of foil loosely over the chicken, then place a plate or smaller pan on top and weight it down with a brick or cans. Cook the chicken over medium heat until cooked through, 25 minutes.

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  • While the chicken cooks, whisk together the vinegar, marmalade and poppy seeds, then stream in the remaining 3 tablespoons EVOO. Toss the tomatoes, cucumber and Arugula with the dressing and season with salt and black pepper. In a small bowl, combine the parsley, banana peppers and pepper juice. Top the chicken with the parsley-pepper mixture and serve with the salad and the bread.

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