Herb Marinated Chicken Breast with Shaved Zucchini, Pecorino and Mint

Herb marinated chicken breast fine julienned zucchini with olive oil, lemon juice and fresh mint topped with Romano cheese.

By: Marc Murphy, Celebrity Chef

Prep Time: 8 hours 25 min
Cook Time: 10 min

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

1 pound zucchini and Romano salad
4 herb brined chicken breast

Zucchini and Romano Salad
3/4 pound fresh zucchini, julienne, fine
1-1/2 tablespoons fresh mint leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
1/4 cup olive oil
1/4 cup pecorino Romano cheese, shaved

Herb Brined Chicken Breast
1 quart water
2 tablespoons sugar
3 tablespoons kosher salt
2 tablespoons lemon juice
2 tablespoons fresh garlic, minced
1-1/2 fresh thyme leaves, sprigs
4 (4ounce) chicken breast
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Allergens:

Milk

Nutritional Information

Directions:

Zucchini and Romano Salad: Cut ends of zucchini off, cut zucchini in half lengthwise. Using a mandolin, julienne zucchini into spaghetti length strands. In a bowl, combine zucchini, mint, salt, pepper, lemon juice and olive oil. Toss to evenly coat
Herb Brined Chicken Breast: In a bowl, combine water, sugar, first listed salt and lemon juice for marinade. Mix well using a wire whisk to dissolve sugar and salt. Add garlic and thyme sprigs. Place chicken breasts in deep pan. Cover chicken completely with marinade turning to evenly coat. Cover with plastic wrap. Refrigerate for 8 hours. Remove chicken from brine. Drain and discard excess brine.
For Service: Season chicken with second listed salt and pepper. Place chicken on grill on medium high heat. Grill for 4 to 5 minutes on each side. Place 1/2 cup zucchini and Romano salad in center of plate, top with 2 tablespoons shaved Romano cheese. Place herb marinated chicken breast on top of zucchini and Romano salad.