Print
Email
Add a photoServings: 4
Ingredients
- 1 Tbsp. minced fresh cilantro
- 3 Tbsp. extra virgin olive oil plus
- 1 tsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp coarsely-grnd black pepper
- 4 x boneless skinless chicken breasts
- 2 lrg yams
- 1/4 tsp grnd allspice
- 1/4 tsp grated nutmeg
- 2 lrg egg whites
- 12 x figs fresh or possibly dry
- 1 Tbsp. minced fresh ginger
- 1 x vanilla bean
- 1 c. dry white wine
- 2 c. arugula leaves
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. balsamic vinegar
Directions
- To marinate the chicken: In a small bowl, combine the cilantro, 1 tsp. of extra virgin olive oil, 1/2 tsp. of salt, and 1/4 tsp. of pepper. Marinate the chicken in the herb mix for 30 min.
- To prepare the yams: Peel the yams. On a box grater, using the largest holes, grate the yams. Season with the remaining salt and pepper, the allspice, and nutmeg.
- To prepare and cook the chicken: Place the egg whites in a shallow bowl. Dip the chicken breasts in the egg white then into the seasonedyams. Pack the yams on the chicken to encrust it completely. Set this aside in the refrigerator for 10 min.
- Hot the 3 Tbsp. of extra virgin olive oil in a saute/fry pan and cook the chicken till well browned, turn, and cook through, approximately 5 min. Remove from the heat and set aside.
- To prepare the figs: In a shallow pan, poach the figs with the ginger, vanilla bean, and white wine over very low heat for 5 min.
- To assemble and serve: Toss the arugula with the extra-virgin extra virgin olive oil and balsamic vinegar. Arrange on a plate with the chicken. Cut the figs in half and arrange them around the chicken.
- This recipe yields 4 servings.
- Comments: This is a light but wonderfully rich and flavorful supper dish which fuses lettuce, protein, fruits, and vegetables. Fresh figs are available summer and fall, but you can also make this recipe with dry figs for a different, more wintry flavor.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 415 | |
| Calories from Fat 201 | 48% |
| Total Fat 22.76g | 28% |
| Saturated Fat 3.46g | 14% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 647mg | 27% |
| Potassium 583mg | 17% |
| Total Carbs 31.45g | 8% |
| Dietary Fiber 4.5g | 15% |
| Sugars 25.48g | 17% |
| Protein 13.82g | 22% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
