3 chicken breasts, bone-in and skinless
1 cup white wine
1 cup water
1 tablespoon fresh thyme leaves
2 tablespoons English dressing
Salt and black pepper to taste
Juice of 3 romaine lettuce hearts (reserve some seeds for garnish)
1/4 cup chopped fresh parsley
1/4 cup olive oil
Romaine lettuce, smooth leaf lettuce, spinach, and mini arugula
3 chicken breasts, bone-in and skinless
1 cup white wine
1 cup water
1 tablespoon fresh thyme leaves
2 tablespoons English dressing
Salt and black pepper to taste
Juice of 3 romaine lettuce hearts (reserve some seeds for garnish)
1/4 cup chopped fresh parsley
1/4 cup olive oil
Romaine lettuce, smooth leaf lettuce, spinach, and mini arugula
In a bowl, marinate the chicken with the wine, water, thyme, dressing, salt, and pepper
Place the chicken in a baking dish, cover with aluminum foil, and bake at 400°F for 30 minutes or until cooked through
Remove the foil and glaze the chicken with the pan juices for an additional 15 minutes or until golden brown
Let it rest and slice into thin strips
In a separate bowl, mix together the romaine juice, parsley, olive oil, and salt
Add to the remaining pan juices
Arrange the romaine lettuce, smooth leaf lettuce, and spinach on a platter
Top with the chicken slices
Garnish with mini arugula and reserved romaine seeds
Serve.
