Gremolata Seared Chicken

This is another quick and simple dish from Donna Hay’s Off the Shelf, and I served this chicken with spinach polenta with balsamic tomatoes. The photos and the straightforward nature of the recipes in this book make each and every thing in it difficult to resist. I looked through the Mediterranean chapter for ideas for what to serve with the polenta. Fish roasted in capers and lemon butter was one option. The balsamic and tomato roast chicken looked good but was too similar to the polenta dish. The tuna and grilled vegetable salad wasn’t quite right, but I’ll definitely be making that eventually. Likewise, the green olive baked chicken was almost perfect, but because cherry tomatoes were included in it, I finally settled on the gremolata seared chicken.

Gremolata was made by stirring together chopped flat-leaf parsley, chopped salt-packed capers that had been rinsed and drained, lemon zest, and black pepper. That mixture was sprinkled on chicken breasts, and the chicken was seared in olive oil in a saute pan. In the book, this chicken is shown being served with salt-roasted potatoes and steamed green beans. I’m sure that would have been delicious too, but the chicken also worked very well with polenta and roasted tomatoes.

If I had been planning ahead, I might have applied the gremolata to the chicken and let it sit in the refrigerator for a few hours before cooking. And, certainly, the chicken could have been grilled or baked rather than pan seared. The gremolata provided a very easy way of adding a lot of flavor to the blank canvas that is chicken breast meat. Now, which page of the book should I cook from next?