Are you too busy to cook? Chef Curtis Stone can help! - Chicago News and Weather | FOX 32 News

Are you too busy to cook? Chef Curtis Stone can help!

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Chef Curtis Stone Chef Curtis Stone
ATLANTA -

Does your working life keep you from cooking a wonderful meal when you get home? Celebrity Chef Curtis Stone has written a new book that shows you how you can get great meals despite a busy lifestyle.

Chef Stone will be giving a lecture at the Atlanta History Center on Monday at 7 p.m. Admission for lectures is $5 members, $10 nonmembers, and free to AHC Insiders unless otherwise noted; reservations are required; call 404.814.4150 or reserve online at AtlantaHistoryCenter.com/Lectures.

For information on the book, What's for Dinner: Delicious Recipes for a Busy Life, click here!

Recipe:
Grilled Chicken with Arugula and Zucchini Salad With Lemon-Caper Vinaigrette
Serves 4

Lemon-Caper Vinaigrette
2 tablespoons finely chopped shallots
Finely grated zest of 1 lemon
3 tablespoons fresh lemon juice
1 tablespoon coarsely chopped drained nonpareil capers
1 tablespoon finely chopped pepperocini
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons champagne vinegar or white wine vinegar
¼  cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Chicken
4 skinless, boneless chicken breast halves
(about  6 ounces each)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Salad
5 ounces baby arugula (about  8 cups not packed)
1 cup halved cherry tomatoes
2 small, thin zucchini
Kosher salt and freshly ground black pepper

Preparation:

1. To make  the  vinaigrette: In a medium bowl, whisk the  shallots, lemon  zest,
lemon  juice, capers, peperoncini, parsley, and  vinegar  together.  Gradually
whisk in the olive oil. Season to taste with salt and pepper.
2. To cook the chicken: Heat a grill pan over medium-high heat. Coat the chicken
with the olive oil and season with salt and pepper. Grill the chicken for about
4 minutes per side, or until it is seared with grill marks and shows no sign of pink when  pierced  in the  thickest  part with  the  tip of a small sharp  knife. Transfer to a cutting board.
3. To assemble the salad: In a large bowl, combine  the arugula and tomatoes.
Trim the ends of the zucchini. One at a time, lay the zucchini flat on a work
surface and, using a vegetable peeler and working from the stem  end to the blossom  end, shave  off long, thin  ribbons  until you reach  the  seedy center. Turn the zucchini around and repeat on the second side, then  repeat on the third  and  fourth sides. Add the  ribbons  to the  bowl and  discard  the  seedy centers of the zucchini.
4. Using your hands to avoid breaking  the  ribbons, gently  toss  the  salad with
enough vinaigrette to coat. Season with salt and pepper.
5. Cut each chicken breast crosswise into thirds. Transfer a cut chicken breast to
each dinner plate and heap some of the salad alongside. Drizzle the chicken
and salad with the remaining vinaigrette and serve immediately.

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