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Ingredients
- Dressing:
- Serves 4
- Cooking time: 55 minutes
- 4 bone-in, skin-on chicken breasts
- 1/2 cup grated Pecorino Romano cheese
- 2 ounces cream cheese, softened
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon Celtic sea salt, divided
- Mixed Greens with Citrus Poppy Seed Vinaigrette
- Serves 4
- Cooking Time: 15 minutes
- 5 ounces mixed greens
- 2 oranges, segmented
- 1/4 cup crumbled goat cheese
- 1/4 cup pecans, chopped
- 3 tablespoons fresh lime juice
- 5 tablespoons fresh orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon mayonnaise
- 1 teaspoon honey
- 1/3 cup extra-virgin olive oil
- 1 1/2 teaspoons poppy seeds
- Sea salt
Preparation
Step 1
Preheat oven to 400ºF and adjust rack to middle position. Place chicken breasts in a large baking dish. Mix together cheeses, Italian seasoning and salt until creamy. Using your fingers, gently pull the skin away from the chicken breast and place about a tablespoon of filling under each piece of skin. Season top of chicken breasts with sea salt. Roast for 35-40 minutes, or until chicken registers 160ºF with a meat thermometer. Let rest 10 minutes before serving.