Little NYC

I'm a foodie, raised by my Italian foodie parents. Follow me as I eat my way through The City's best (and worst) restaurants and perfect my own recipes in a kitchen smaller than Batali's pantry.

This blog may be your Little Italy, but it's my Little NYC
Grilled Chicken w/ Wild Arugula & Cannellini Bean Salad
It’s been a while since I cooked anything, but I promise, I’m back. This recipe is healthy and totally satisfying. It’s adapted from Bocca di Bacco’s chicken dish, except they  definitely had a better source of chicken. Food Emporium is sooo out in my book. On to bigger and better chickens.
Ingredients— 3/4 lb of skinless, boneless, chicken breast— Canned or fresh (cooked) cannellini beans— Red onion— Arugula (washed and dried)— Lemon— Olive Oil— Salt & Pepper— 1-2 potatoes (depending on size)
Preparing the Chicken— Clean chicken thoroughly— Place chicken between two pieces of saran wrap and pound until thin, careful not to break the pieces. You still want the chicken to be one full piece— Coat with salt and pepper, refrigerate until ready to cook. — Heat a grilling pan or grill, coat chicken with pam and set on grill. Since it’s so thin, it should only take about 6-8 minutes to cook.
Arugula & Cannellini Bean Salad (for two)— Rinse both the Arugula and the Cannellini bean salad, separately— Dice about 1/4 cup of onion. Add to cannellini beans. Season with salt, pepper and 2 tbsps olive oil. Set aside until ready to plate— In separate bowl, season arugula w/ 2 tbsp olive oil, salt, pepper and lemon juice. Take care not to season until about to plate, arugula will wilt! Roasted Potatoes— Set oven to 425 F — Wash and peel potatoes. Cut potatoes into cubes, about an inch wide— Season with salt and paprika— Spray with Pam and bake for about 30 to 45 minutes, mid-way through turn potatoes and respray with pam to get nice and crispy.
When plating, serve the chicken on the bottom, then add beans and arugula on top. If desired, add more lemon juice to the whole plate. Buon Appetito to a healthy dinner!

Grilled Chicken w/ Wild Arugula & Cannellini Bean Salad

It’s been a while since I cooked anything, but I promise, I’m back. This recipe is healthy and totally satisfying. It’s adapted from Bocca di Bacco’s chicken dish, except they  definitely had a better source of chicken. Food Emporium is sooo out in my book. On to bigger and better chickens.

Ingredients
— 3/4 lb of skinless, boneless, chicken breast
— Canned or fresh (cooked) cannellini beans
— Red onion
— Arugula (washed and dried)
— Lemon
— Olive Oil
— Salt & Pepper
— 1-2 potatoes (depending on size)

Preparing the Chicken
— Clean chicken thoroughly
— Place chicken between two pieces of saran wrap and pound until thin, careful not to break the pieces. You still want the chicken to be one full piece
— Coat with salt and pepper, refrigerate until ready to cook.
— Heat a grilling pan or grill, coat chicken with pam and set on grill. Since it’s so thin, it should only take about 6-8 minutes to cook.

Arugula & Cannellini Bean Salad (for two)
— Rinse both the Arugula and the Cannellini bean salad, separately
— Dice about 1/4 cup of onion. Add to cannellini beans. Season with salt, pepper and 2 tbsps olive oil. Set aside until ready to plate
— In separate bowl, season arugula w/ 2 tbsp olive oil, salt, pepper and lemon juice. Take care not to season until about to plate, arugula will wilt!

Roasted Potatoes
— Set oven to 425 F
— Wash and peel potatoes. Cut potatoes into cubes, about an inch wide
— Season with salt and paprika
— Spray with Pam and bake for about 30 to 45 minutes, mid-way through turn potatoes and respray with pam to get nice and crispy.

When plating, serve the chicken on the bottom, then add beans and arugula on top. If desired, add more lemon juice to the whole plate. Buon Appetito to a healthy dinner!

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