Chicken Tagliata with Fennel-White Bean Salad


Chicken Tagliata

I’ve mentioned that I have a competitive cooking streak. You wouldn’t guess that if you met me though; I’m well behaved and you can take me places. I promise I won’t jump on the table at your favorite restaurant and demand an Iron Chef match with the staff.

The National Chicken Cooking Contest, with a grand prize of $100,000, is taking place Friday, May 4 in Birmingham, with 51 contestants – one from each state. I’ll be there, wearing my red satin sash, representing the state of Missouri.

We’re packing up the Odyssey with my pans and potholders. And the two kids. They’ve never seen me compete at a cook-off, but I don’t have any doubt about what they’re most looking forward to: swimming in the hotel pool.

Tune in next week for the full report!

Chicken Tagliata with Warm Fennel and White Bean Salad
Makes 4 servings

4 boneless, skinless chicken breasts
4 tablespoons fresh lemon juice, divided
4 tablespoons olive oil, divided
2 tablespoons buttermilk
1 teaspoon ground fennel seeds
1/4 cup fresh basil leaves, packed
1 1/2 teaspooons kosher salt, divided
1 small garlic clove, finely chopped
1 (15-ounce) can cannellini beans, drained
1 fennel bulb, stems trimmed, halved and thinly sliced crosswise
1/3 cup quartered grape tomatoes
1 teaspoon freshly grated lemon zest
1/4 cup Italian parsley leaves
1/2 teaspoon freshly ground black pepper
1 cup baby arugula
1/2 cup Parmigiano-Reggiano cheese curls

Butterfly each breast: cut 3/4 through center of thicker, long side of each chicken breast and open flat. Pound to an even thickness between two sheets of plastic wrap; place chicken in a large shallow baking dish.

Puree 2 tablespoons lemon juice, 2 tablespoons olive oil, buttermilk, fennel seeds and basil in a blender or mini food processor. Pour over chicken, turning to coat. Cover and marinate at least 15 minutes, and up to 2 hours.

In medium saucepan, mix together remaining lemon juice and olive oil, 1/2 teaspoon of the salt, garlic, beans, and sliced fennel. Place over medium heat and simmer about 2 minutes, or until fennel is crisp-tender. Remove from heat and gently stir in tomatoes, lemon zest and parsley.

Sprinkle chicken on both sides with the remaining teaspoon salt and pepper. Spray a large non-stick grill pan with cooking spray and place over medium high heat. Cook chicken 3 minutes per side.

Slice chicken into 1/2-inch thick slices. To serve, spread 1/4 cup arugula over each sliced chicken breast. Spoon fennel salad over arugula and top with cheese.

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Copyright (c) 2007 FamilyStyle Food

Comments

  1. Anonymous says:

    the dish sounds delicious but you need to work on the plating/presentation. From what I ve seen that counts for alot at these competions.

  2. Kitchen Conservatory says:

    Good luck!!!

  3. Your salad looks delicious. Good luck at the competition!

  4. Thanks KC and Lynn!

    And Anonymous, thanks for the tip. You’re absolutely right about presentation, but taste overrides everything.

  5. Good luck, Karen! I’ll be cheering you long-distance!

  6. Deborah Dowd says:

    Karen this is so exciting and your dish sounds great to me! Good luck and I look forward to hearing the post-game wrap-up!

  7. Good luck! It sounds fantastic. I’ll be keeping my fingers crossed.

  8. pom d'api says:

    Good luck !! Your pasta chicken is very good, it’s so delicious

  9. That looks and sounds like the grand-prize winner to me! All the best, good luck (you don’t need luck, you got skillz), and let us know! So exciting!

    Your new photo is wonderful, too.

  10. Kristen says:

    Very fun!! Good luck. I can’t wait to hear all about it!

  11. Looks delicious and a perfect dish for summer–prize winner or not!

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