THE DISH: Lo-Carb Mediterranean Chicken
THE CHEF:
Jeremiah Clauser
THE RESTAURANT:
Al Carbon at The Sheraton Bal Harbour Resort
INGREDIENTS:
-1/8 cup chopped yellow or white onion
-1/4 cup diced tomato
-2 tablespoons chopped garlic
-1/2 cup braised artichoke bottom or bottled artichoke hearts
-6 oz. skinless and boneless chicken breast
-1/4 cup olive oil
-1/8 cup basil oil
-chopped flat parsley to taste
-1/8 cup kalamata (Greek) olives
PREPARATION:
-1. Chop onion, tomato, garlic and set each to the side.
-2. Cut bottom off artichoke, remove tough outer leaves, boil heart and bottom in water for 35 minutes. You could substitute with bottled artichoke hearts instead.
-3. Marinate chicken breast in olive oil, garlic, basil, salt, pepper and lemon juice. Flip chicken over and season with more salt, pepper, olive oil and basil oil.
-4. Cook the chicken for about three minutes on each side, making sure each side has grill marks.
-5. In a hot saute pan, add olive oil and sear the chopped onion until translucent. Then add garlic, olives, artichoke, tomato and salt and pepper to taste. Heat this for about three minutes, stirring frequently.
TO PLATE THE DISH:
Arrange the artichoken mix on the plate and put the chicken on top.
Portion Serves 1.
FOR MORE INFORMATION:
Contact: bnere@wsvn.com
Al Carbon at The Sheraton Bal Harbour Resort
9701 Collins Avenue
Bal Harbour, FL 33154
305-865-7511
http://www.sheratonbalharbourresort.com/
