YIELD: 4 servings
PREP FOR MARINADE:
1 cup olive oil
1/4 cup lime juice
1 Tbsp. garlic, minced
1 Tbsp. fresh thyme, chopped fine
1. Whisk all ingredients until well blended
PREP FOR CHICKEN:
4 5-oz. chicken breasts
1. Trim breasts and pound thin between two sheets of plastic wrap.
2. Toss in 3/4 of the marinade saving the rest for the greens. Allow to marinate in the refrigerator for one hour.
PREP FOR SALAD:
4 cups Mesclun mix or favorite greens selection
2 each tomatoes, medium
Wash and dry lettuces.
Peel tomatoes and remove the pulp. Cut into 1/4-in. dice.
PREP FOR CILANTRO OIL:
1/2 bunch fresh cilantro, rinsed
1 cup extra virgin olive oil
Blend both items in a food processor at high speed. Place in a squeeze bottle with a small nozzle.
FOR FINAL PREPARATION:
Drain the chicken from the marinade and grill quickly (5 minutesper side or less) until lightly marked by the grill. Be careful not to overcook the thin breast.
Roll chicken while still hot and keep tight until it cools some but keeps its tubular shape. Tie with a chive bow if desired.
Toss the greens with the reserved marinade and stuff neatly into the chicken breast tubes. Cut the tubes in half and stand vertical in the center of the plate.
Arrange and garnish as per the photograph. Drizzle the cilantro oil artistically around on the plate.
Recipe and photo from Orlando Ramos, Catering Chef, New York University Medical Center, New York, NY.