Pan-Seared Chicken With Goat Cheese Mashed Potatoes
- 10 tablespoons olive oil
- 1/2 cup chopped fresh thyme
- 3 tablespoons chopped fresh rosemary
- 1 teaspoon crushed black pepper
- 6 boneless chicken breast halves with skin
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 3 bunches arugula stem ends trimmed
- Goat Cheese Mashed Potatoes (see recipe)
Whisk 6 tablespoons olive oil, thyme, rosemary and pepper in 13- by 9- by 2-inch glass baking dish. Add chicken breast halves and turn to coat. Cover with plastic wrap and refrigerate at least 4 hours and up to 1 day.
Preheat oven to 450 degrees. Scrape herb coating off chicken and sprinkle chicken with salt and pepper. Heat 3 tablespoons olive oil in heavy large ovenproof skillet over high heat. Place marinated chicken breasts, skin-side down, in skillet. Sear chicken until crisp and golden brown, about 5 minutes. Turn chicken and sear 4 minutes on second side. Transfer skillet to oven and bake until chicken is cooked through, about 6 minutes.
Whisk lemon juice and remaining 1 tablespoon olive oil in large bowl to blend. Season dressing to taste with salt and pepper. Add arugula to dressing in bowl and toss to coat. Divide Goat Cheese Mashed Potatoes among 6 plates. Top mashed potatoes with arugula salad, then with chicken breasts. Serve immediately.
This recipe yields 6 servings.
Marinate the chicken overnight to make the most of the fresh herbs -- their flavors will infuse the meat, with delicious results.