From: Chef Allen Susser, Chef Allen's, Aventura, Fla. Yield: 4 servings. 4 8-oz. chicken breasts, boneless, skinless 2 Tbsp. fresh tarragon leaves 1 pint fresh-squeezed Sunkist Tangerine Juice 1/2 tsp. minced garlic 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 2 Tbsp. olive oil 2 large Sunkist Tangerines, thinly sliced in rings 2 Tbsp. champagne vinegar 1 small red onion, peeled, thinly sliced in rings 2 bunches arugula, washed and dried To roast chicken: Preheat oven to 425°F. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.