Lemon and Herb Chicken With Peach and Prosciutto Salad Recipe - Recipezazz.com

Name: Lemon and Herb Chicken With Peach and Prosciutto Salad Recipe - Recipezazz.com
Ingredients: *CHICKEN*; 6 boneless skinless chicken breasts (125 grams each, trimmed of fat); 125 ml white wine (1/2 cup); 2 tablespoons lemon juice (fresh); 1 teaspoon oil (olive oil, extra virgin); 2 garlic cloves (minced); 2 teaspoons coarse grain mustard (or gluten free wholegrain mustard); 2 tablespoons parsley (or tarragon chopped); 1 whole lemon (skin peeled into long thin strips, use a vegetable peeler); cooking spray; *PEACH & PROSCIUTTO SALAD*; 9 peaches (cut into thin wedges); 1 small red onion (halved and thinly sliced); fresh basil (1 bunch, leaves picked and torn if large); 80 grams lettuce (baby salad leaves, 4 cups) (baby beetroot and chard leaves specified); bocconcini (eight baby balls, halved or torn); 2 slices prosciutto ham (thin and cut into thin strips); 1 1/2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard (or gluten free dijon mustard); ground black pepper (freshly, to taste)

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From Australian Diabetic Living a complete meal. Times are estimated but DO NOT inlude marinating time (2-4 hours). The recipe called for baby beetroot and char

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Ingredients

*CHICKEN*
6 boneless skinless chicken breasts (125 grams each, trimmed of fat)
125 ml white wine (1/2 cup)
2 tablespoons lemon juice (fresh)
1 teaspoon oil (olive oil, extra virgin)
2 garlic cloves (minced)
2 teaspoons coarse grain mustard (or gluten free wholegrain mustard)
2 tablespoons parsley (or tarragon chopped)
1 whole lemon (skin peeled into long thin strips, use a vegetable peeler)
cooking spray
*PEACH & PROSCIUTTO SALAD*
9 peaches (cut into thin wedges)
1 small red onion (halved and thinly sliced)
fresh basil (1 bunch, leaves picked and torn if large)
80 grams lettuce (baby salad leaves, 4 cups) (baby beetroot and chard leaves specified)
bocconcini (eight baby balls, halved or torn)
2 slices prosciutto ham (thin and cut into thin strips)
1 1/2 tablespoons red wine vinegar
2 teaspoons Dijon mustard (or gluten free dijon mustard)
ground black pepper (freshly, to taste)