ingredients | Serves 4
4- 5oz chicken breasts
Humble and Frank LEMON BUTTER GARLIC SAUCE AND MARINADE
2 Tbsp olive oil
1 clove garlic, finely minced
10 oz rustic whole-grain loaf, torn roughly into bite-sized pieces
1 Tbsp Dijon mustard
1 ½ tsp finely minced fresh shallot
1 Tbsp lemon juice
½ cup olive oil
½ tsp salt
Freshly ground black pepper
8 cups fresh greens
1 cup fresh basil leaves, roughly torn
6 oz feta cheese, crumbled
2 large tomatoes, chopped into bite-sized pieces
Heat the oven to 350°F. Line 2 rimmed sheet pans with parchment paper.
Place the chicken on one of the sheet pans and brush each piece generously with LEMON GARLIC BUTTER SAUCE and season with salt and pepper.
Combine the garlic and olive oil and season with salt and pepper. Toss with the torn bread, and spread onto the second sheet pan. Place both pans in the oven, and bake for 35 minutes. Toss the bread occasionally. When chicken is cooked through, let rest for 5 minutes, then slice.
In a small bowl, whisk together the Dijon, shallots and lemon juice. While continuing to whisk, drizzle in the olive oil until well-blended. Stir in one tablespoon of LEMON GARLIC BUTTER SAUCE and season with salt and pepper.
In a large bowl, toss together the bread, greens, basil, feta, and tomatoes. Drizzle with desired amount of dressing and top with sliced chicken. Serve immediately.