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Traverse City Cherry Chicken
Traverse City Cherry Chicken
Submitted by Corporate Chef Andy Stewart
120 minutes
20 minutes
Salads
Ingredients
- 3 boneless, skinless chicken breasts
- 3 cloves garlic
1/2 cup Fustini's Basil Crush olive oil
1 tablespoon Fustini's Traverse City Cherry balsamic
- 1/2 cup apple juice
- pinch of salt and pepper
2 tablespoons Fustini's Basil Crush olive oil
- 1 head of romaine, chopped
- 1/4 cup fresh basil, chiffonade
- 1/2 cup dry cherries, chopped
- 1/2 cup goat cheese, crumbled
1 tablespoon Fustini's Pyramid Flake Salt
1 tablespoon Fustini's Traverse City Cherry Balsamic
- 1 teaspoon honey
3 tablespoons Fustini's Basil Crush olive oil
- pinch of salt and pepper
Directions
- Mix together balsamic with honey. Continue to mix as you add in the olive oil, salt, and pepper.
- Combine chicken with garlic, olive oil, balsamic, apple juice, salt, and pepper. Allow marinating in the refrigerator for at least 2 hours, but not longer than 24 hours. Take chicken out and pat dry with a paper towel. Heat olive oil in a sauté, pan over medium heat and add chicken. Cook until both sides are golden brown and the center reaches 165 degrees, then remove to a plate to rest. Toss the romaine with the salad dressing and top with chicken, basil, dry cherries, goat cheese, and flake salt.
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