Page 1 OJcutolyb e1r0 ,1 2, 021041 5 EL SEGUNDO HEPRaAgeL D5 RESTAURANT PR MOTION 6 cities for the price of 1 El Segundo Herald Torrance Tribune Manhattan Beach Sun Hawthorne Press Tribune Inglewood News Lawndale Tribune SIZE NUMBER OF TIME RUN – Cost per 1x 4x 8x 12x 26x Full $900 700 650 600 550 1/2 700 550 500 450 400 1/4 550 425 375 325 250 3/16 450 350 300 250 150 1/8 250 200 175 150 125 1/16 200 150 125 100 75 Advertise! Buy space in any one newspaper and your advertisement will be placed in all six publications. Email us for more information. Torrance area contact Charlene Nishimura Email: charlenenishimura1@gmail.com Phone: 213-709-8590 Chicken with Lemon and Olives Ingredients • 4 chicken breasts • 1 cup Green and Black Olives from Spain • 2 preserved lemons, rinds removed and thinly sliced • 1 lemon, juiced • 4 sprigs rosemary • 1 cup loosely packed parsley leaves • Olive oil • Salt and pepper Preparation • Preheat oven to 400 degrees. • Season chicken breasts with salt and pepper. Heat a large, heavy bottomed, sauté pan over medium high heat. Add two tablespoons of olive oil to the pan. When hot, add the chicken breasts skin side down. Cook until skin is golden brown and the skin is crispy, about 4-5 minutes. • Flip chicken breasts over, add the rosemary sprigs to the pan and place the entire pan in the oven. Cook until the chicken is just cooked through, about 10-12 minutes, or until a thermometer reads 150 degrees internally. • Remove the chicken from the pan, add the olives, preserved lemons, lemon juice, parsley, and about 1/4 cup EVOO to the pan - this will be the sauce. • Divide the chicken between four plates, heat the sauce over medium heat and spoon evenly over the chicken breasts. • Serve while hot and enjoy with a vegetable side such as roasted onions or carrots.
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