Iceberg Babies® with Grilled Chicken Gorgonzola
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Yield: 8 servings
|8||Garden Hearts® Iceberg Babies®|
|4||boneless, skinless chicken breasts|
|olive oil for frying|
|salt and pepper|
|1||tablespoon olive oil|
|6||garlic cloves, minced|
|2||teaspoon fresh thyme, chopped|
|2||cups heavy cream|
|2||cups Gorgonzola cheese, crumbled|
|1||cup walnut pieces, toasted|
|1||cup fresh basil, chopped|
|Salt and pepper to taste|
1. Remove outer leaves from the Iceberg Babies®, rinse under cold running water and drain. Cut the core from each head of lettuce and discard. Gently remove the center leaves to create a lettuce bowl and finely julienne the center leaves. Refrigerate both lettuce bowls and julienned leaves.
2. Oil and season the chicken breasts and drumsticks; roast on a grill over medium heat or pan fry until done. Let the chicken rest for a few minutes, then slice diagonally into long strips and set aside.
3. To prepare the dressing, melt butter with olive oil in a large skillet over medium heat. Add garlic and thyme and sautÚ until fragrant (about 2 minutes). Add cream and Gorgonzola cheese; simmer for 2 minutes until it reaches a creamy consistency. Mix in the walnuts, basil and chicken strips; season with salt and freshly ground black pepper and toss well.
4. To assemble, place the lettuce julienne in the center of the plate, creating a base to hold the Iceberg Babies® bowl. Fill the bowl generously with the creamed chicken mixture and garnish with a golden brown chicken drumstick.
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