CHICKEN BREAST WITH PLUMS

Boo Hoo, my Yankees lost last night in a game that went on forever in the rain.  Well as Scarlett said, "Tomorrow is another day".  And now that it is tomorrow I have a great recipe of mine that is so tasty and pleasing to the eye that you could serve it at a dinner party.  This is an original Grayce recipe, like so many others in my blog.

CHICKEN BREAST WITH PLUMS

4 Boneless Chicken Breasts
4 ripe Plums
1 sprig of Rosemary chopped
2 pkgs of Field Greens and two more plums chopped
1  1/2 cups of Red Wine
1 tablespoon of sugar
Olive oil

Put a chicken breast between two pieces of waxed paper and pound it out thin.  Repeat with each breast. Set aside in the refrigerator.  Slice the plums into about 8 pieces and put into a bowl with the wine and the sugar.  Let them soak for about a half of an hour.  Take the chicken out of the refrigerator.  Lay the slices from one plum in a row close together. Sprinkle with about 1/2 tsp of the Rosemary.  Fold over the sides and then roll up.  Do this with each piece.  Put into a shallow baking dish.  Sprinkle with salt and pepper and drizzle with olive oil.  Bake in the oven, uncovered, for about an hour or until the chicken it done.  While the chicken is baking, put the wine into a saucepan and cook until reduced by 3/4.  Let it cool while the chicken bakes.  When the chicken is done, remove from the oven and let rest for about 5 minutes.  In a large salad bowl, add the field greens and the two chopped plums.  To the reduced wine 1/4 cup, mix in olive oil and salt and pepper to taste to make a dressing.  Pour the dressing over the salad.  Divide the salad into four servings and plate.  Cut one chicken breast on the diagonal and lay atop the salad.  Do this with the remaining three breasts.  Serve with hot bread and a glass of wine.  Mangia!

This is great anytime, but especially on a hot summer day.

Thanks for stopping in today
Ciao
Grayce