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| 4 | Chicken breast halves, skinless, boneless |
| 2 | cloves garlic minced |
| | Juice from 1 lemon |
| 4 Esslöffel | Olive-oil, extra virgin |
| 2 | Tomatoes, medium ripe, chopped |
| 1/3 Tasse | Watercress or arugula leaves (packed) |
| 2 Esslöffel | Basil leaves, fresh, shredded |
| 1 Esslöffel | balsamic vinegar |
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Salt and freshly ground black pepper
Mix the garlic, lemon juice, and 2 tablespoons of the oil in a glass or ceramic that dish will hold the chicken in a single layer. Add the chicken and turn to coat evenly. Marinate, covered, 2 hours in the refrigerator. Grill or broil chicken, turning frequently, until cooked through and browned, 15 to 20 minutes (do not burn). Arrange on a warm serving platter. Toss tomatoes, watercress, and basil with vinegar and remaining oil. Season to taste with salt and pepper. Spread mixture over the chicken breasts.
can be substituted for the chicken. Cook fish 8 to 10 minutes, turning once.
[ Modern Maturity; August/September 1989 ]
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