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Serves 4
INGREDIENTS
4 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 tablespoon chopped fresh thyme or basil
Salt and freshly ground pepper
SALAD
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
6 cups mesclun or baby salad greens, rinsed and well dried
2 ripe medium tomatoes, diced
1/2 cup black olives, such as Gaeta, pitted and coarsely chopped
PREPARATION
Place a chicken breast between two sheets of plastic wrap and gently pound the chicken until it is about 1/4 inch thick. Repeat with the remaining chicken. Place the pieces in a bowl and toss them with the oil, thyme, and salt and pepper to taste. In a large salad bowl, whisk together the oil, vinegar, and salt and pepper to taste. Brush a large grill pan or nonstick skillet with oil. Heat the pan over medium-high heat. Arrange the chicken pieces on the pan and cook 4 to 5 minutes, or until the chicken is nicely browned on the first side. Turn the pieces and cook 2 minutes more, or until cooked through. Arrange the chicken on four plates. Toss the greens, tomatoes, and olives with the dressing. Place the salad on top of the chicken and serve immediately.
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Mob Facts
The FBI's operation "Mobstock" charged members of the Bonanno and Genovese families with taking over brokerage firms and bribing and threatening brokers to pump up the value of stocks for a quick profit.
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