Print

E-mail

Text

Chicken Provencale with green bean and bacon salad is basted with a Maille Dijonnaise-based dressing with hints of Maille Sherry Vinegar and herbs, while the same dressing is used to adorn the crisp green beans and bacon salad side.

• 4 6 oz chicken breasts (boneless, skinless)
• 2 tbsp olive oil
• 3 tbsp Maille Sherry Vinegar
• pinch cayenne pepper
• coarsely ground black pepper and sea salt to taste

 

Dijonnaise dressing

• 1/4 cup olive oil
• 1/4 cup Maille Sherry Vinegar
• 4 cloves garlic minced
• 1 tbsp herbs de Provence
• 2 tbsp chopped fresh parsley
• 1/2 cup Maille Dijonnaise
• Pinch cayenne pepper
• coarsely ground black pepper and sea salt to taste

 

Green bean and bacon salad

• 1 lb fresh green beans snipped
• 8 slices bacon, coarsely chopped, fried crisp and drained
• 1 medium red onion, thinly sliced
• 2 green onions, thinly sliced
• Pinch cayenne pepper
• Coarsely ground black pepper and sea salt to taste

 

Pulling the 'look' together

In a bowl combine chicken breasts, olive oil, Maille Sherry Vinegar and season with cayenne pepper, black pepper and sea salt. Mix well to evenly coat and season chicken, cover and refrigerate for 20 minutes while you prepare the remaining items.

In a bowl whisk together the olive oil, Maille Sherry Vinegar, garlic, herbs de Provence, parsley, Maille Dijonnaise, cayenne pepper, black pepper and sea salt. Divide mixture into two equal parts. One part will be for basting the chicken breasts as they grill and the other will be the dressing for the green bean salad.

To prepare the salad, blanch the green beans in boiling salted water for one to wo minutes until they are bright green and just tender. Drain and rinse under ice cold water to chill, drain again.

In a bowl combine blanched green beans, bacon, red and green onion and chopped parsley. Add the first batch of reserved Dijonnaise dressing, season to taste with a pinch of cayenne, black pepper and sea salt. Mix well, cover and refrigerate until needed.

Heat grill to medium high.

Grill chicken breasts for six to eight minutes per side basting with reserved Dijonnaise dressing liberally during the last half of grilling, until chicken is fully cooked but still moist and juicy (to an internal temperature of 170 F).

Place the green bean salad onto an oval platter. Top with grilled chicken breasts. Drizzle with any remaining Dijonnaise dressing and serve immediately.

~ Recipe courtesy of www.maille.com