From: Chef Allen Susser, Chef Allen's, Aventura, Fla. Yield: 4 servings. 4 8-oz. chicken breasts, boneless, skinless 2 Tbsp. fresh tarragon leaves 1 pint fresh-squeezed Sunkist Tangerine Juice 1/2 tsp. minced garlic 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 2 Tbsp. olive oil 2 large Sunkist Tangerines, thinly sliced in rings 2 Tbsp. champagne vinegar 1 small red onion, peeled, thinly sliced in rings 2 bunches arugula, washed and dried To roast chicken: Preheat oven to 425°F. ...
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