Chicken in an Herb Garden

1. 1

   Season the chicken breasts with salt and pepper.

2. 2

   Tightly roll them up lengthwise and secure with toothpicks at 1-inch intervals.

3. 3

   In a large saucepan, combine the vinegar, 3/4 cup of water and a pinch of salt and bring to a gentle simmer.

4. 4

   Add the chicken and cook over low heat until just white throughout, 10 to 12 minutes.

5. 5

   Transfer the chicken to a work surface and let cool slightly.

6. 6

   Discard the toothpicks.

7. 7

   Slice the chicken crosswise into 1-inch-thick rounds.

8. 8

   In a large bowl, whisk the olive oil with the mixed herbs and season with salt and pepper.

9. 9

   Add the chicken, turning to coat evenly in the herb oil.

10. 10

    Let cool to room temperature, about 30 minutes.

11. 11

    Cover and refrigerate for at least 2 hours or overnight.

12. 12

    Bring to room temperature and serve with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.