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1
In a large bowl, combine the lime juice, orange juice, passion fruit, garlic, basil, ginger, thyme, rosemary, the 1 tablespoon of pepper and 2 teaspoons of salt, blending well to dissolve the salt.
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2
Add the chicken to the marinade and turn to coat.
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3
Cover and refrigerate overnight.
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4
Preheat the oven to 400.
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5
Remove the chicken from the marinade and pat dry with paper towels.
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6
In a large, ovenproof nonstick skillet, heat the oil until shimmering.
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7
Season the chicken with salt and pepper and add to the skillet, skin side down.
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8
Cook over moderately high heat until browned, 3 minutes.
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9
Turn the chicken and cook for 1 minute.
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10
Transfer the skillet to the oven and roast for 10 minutes, until just cooked.
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11
Let rest for 5 minutes.
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12
In a small saucepan, boil the orange juice over high heat until it reduces to 2 tablespoons, about 12 minutes.
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13
Pour the reduced orange juice into a small bowl and let cool.
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14
Stir in the lime juice, passion fruit pulp, shallot, chile, ginger and honey.
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15
Whisk in the olive oil until emulsified and season with salt and pepper.
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16
Mix in the chives and basil.
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17
Toss the mesclun with 1 tablespoon of the vinaigrette and mound it on 4 plates.
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18
Place a chicken breast on each plate and drizzle with the remaining vinaigrette.
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19
Serve right away.
