Chicken with Lemon and Balsamic Vinegar (Tagliata di pollo al limone e aceto balsamico)
Ingredients for 4 persons
Chicken - 4 breasts
Lemons - 3
Fresh rosemary - 1 teaspoon
Extra Virgin olive oil - 2 tablespoons
White wine - 1 glass
Songino or valeriana salad 250 gr.
Rye bread 200 gr.
Balsamic Aromatic vinegar - 1 tablespoon
Salt and pepper, a pinch
Cut 2 lemons and squeeze them. Cut the third lemon into thin slices.
Put in a bowl the lemon juice, oil, chopped rosemary, white wine, salt, pepper and let it stand.
Put the chicken on a preheated griddle, make it brown on each side, put it on the juice and let it stand for 30 minutes.
In the meantime, lay 4 levels of aluminium and put on each of them a chicken breast together with 3 or 4 sleeves of lemon and a bit of the sauce prepared before. Close the aluminium levels, put them on a griddle, put them in the oven at 180-200°C and let them cook for 15/20 minutes.
While the chicken is cooking, cut the rye bread in cubes and make it brown in a non stick pan, without oil! As soon as the chicken is ready and the bread is crispy, and only then, dress the salad with a little of oil, a spoon of aromatic vinegar, salt e put it on 4 different dishes. Pour over the toasted pieces of bread on the salad, cut the chicken into slices and put it on the dishes.
If you wish a tastier and crispier dish, before serving it, put over the chicken the left of the juice and add little pieces of carrots and celery.
