How To make Chicken and Vegetable Nicoise
1 sm Zucchini (1/4#), trimmed
-and cut into 1/2" dice 1/4 c Thinly slivered onion
1 sm Ripe plum tomato, seeded and
-cut into 1/4" dice 2 oz Tender green beans, cut into
-1/4" pieces 1/4 t Finely minced garlic
3 t Chopped flat-leaf parsley
1 1/2 t Olive oil
Salt to taste Freshly ground black pepper -to taste 1/2 Chicken breast, boned and
-skinned (about 1/4 pound) 1/2 t Fresh lemon juice
2 oz Cooked angel-hair pasta
1 Lemon wedge, for garnish
For this dish, all the vegetables can be cut up the night before and left well-wrapped in the crisper drawer of the refrigerator. Thirty minutes before dinner, assemble your packets while the oven preheats, then you're set to go. 1. Preheat oven to 350'F.
2. Combine vegetables, garlic and 2 teaspoons parsley in a bowl. Toss
with 1 teaspoon olive oil, salt and pepper. 3. Take a large, heavy piece of aluminum foil, about 18" long, and
fold in half crosswise. Place the chicken breast half in center of one side of the foil. Brush with remaining 1/2 teaspoon olive oil and sprinkle with lemon juice, salt and pepper. Surround with the seasoned vegetables. 4. Fold remaining half of foil over chicken and vegetables. Crimp
edges together to make a tightly sealed packet. Place on a baking sheet and bake in center of the preheated oven for 20 minutes. 5. Place cooked pasta on a dinner plate or in a shallow bowl. Serve
chicken and vegetables atop pasta. Sprinkle with remaining teaspoon of parsley. Serve with a lemon wedge alongside. Serves one: 446 calories, 11 grams fat, 70 milligrams cholesterol.
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Nicoise potato salad with chicken tikka and hard-boiled eggs
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Nicoise Salad Recipe - Laura Vitale - Laura in the Kitchen Episode 585
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Layered Norcal Nicoise Salad - Tuna & Vegetable Salad with Avocado Dressing
Learn how to make a layered Norcal Nicoise Salad! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Norcal Nicoise Salad recipe
A Classic Salad Nicoise Recipe with an Innovative Twist
Watch and learn how to make a Salad Nicoise recipe classic style and then how to turn it up a notch and add a modern twist. Salad Nicoise was originally served to kings on the French Riveria with ingredients native to the area.
Throughout this presentation Chef Jon-Paul Hutchins demonstrates cooking and knife techniques, along with some great tips you can use every day. You'll be on your way to impressing your friends and family as you try out some new skills.
Watch more cooking demonstration and techniques on chefs.edu. To learn the way to turn your passion for cooking into a future that's anything but ordinary, call or visit Le Cordon Bleu at chefs.edu.