Lemon Organic Chicken

Ingredients:

• 1/4 cup olive oil
• 6 "airline" chicken breasts (8 oz each)
• 1 recipe lemon confit butter (see below)
• 12 ounces roasted garlic broth
• 6 round lemon slices (wheels)
• 6 cloves roasted garlic
• 1 bunch arugula
• 1 lb. Tapenade Potatoes

Steps:
Rinse chicken in fresh water and pat dry. Run your fingers under the skin of the chicken, creating a pocket. Stuff the pocket with lemon confit butter. Marinate chicken in lemon juice for at least one hour. Rub chicken with olive oil, season with salt and pepper. Place in a large sauté pan over medium heat. Nap pan with remaining olive oil and sear chicken, skin side down until golden brown. Turn and sear other side. Place in a 370° F oven and cook until done, approximately 8 — 10 minutes

Lemon Confit Butter

Ingredients:
7 lemons
2 cup dry white wine
_ cup sugar
_ lb. (1 stick) softened butter

Steps:
Zest and supreme lemons, reserving all juices. Set juice aside for chicken. In stainless steel saucepan add zest, supremes, wine and sugar. Cook over medium heat until reduced slightly and becomes syrupy. Chill and fold into softened butter.

Tapenade Potatoes

Ingredients:
1 cup Mediterranean black olives such as nicoise or kalamata
2 cloves garlic, finely minced
3 anchovy filets
1 tablespoon drained capers
1 teaspoon minced orange zest
1 teaspoon minced fresh rosemary
_ cup olive oil
1 lb. potatoes, cooked and mashed

Steps:
Combine all ingredients (except potatoes) in bowl or food processor fitted with a metal blade. Puree until paste is formed. Reserve. Tapenade will keep refrigerated in a tightly closed jar for a week. Fold about half of the tapenade into hot mashed potatoes. Serve immediately.

To plate:
Place approximately 4 ounces of tapenade potatoes in center of each of six large bowls (pasta bowl). Top with 3 — 4 arugula leaves; place chicken on top of arugula and surround with roasted garlic broth. Garnish with a lemon wheel and a clove of roasted garlic.

Submitted by Jeannie Pierola , Executive Chef/Partner SideBern’s Restaurant.