Ingredients

serves 6

　　3 whole boneless, skinless chicken breasts, split (about 2 pounds)

　　Basic Marinade (page 647)

　　3 heads Belgian endive, halved lengthwise

　　2 large heads radicchio, each cut in 6 wedges

　　2 tablespoons extra-virgin olive oil

　　Coarse salt and freshly ground pepper

　　3 lemons, cut in half crosswise

　　Rosemary sprigs, for garnish

　　Thyme sprigs, for garnish

　　

Step 1

Cut open two sides of a resealable plastic bag. Place 1 chicken breast half in the bag; pound to 1/4-inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with the remaining chicken. Add the marinade. Chill for 2 hours.

　　

Step 2

Brush the endive and radicchio with the olive oil; sprinkle with salt and pepper; set aside. Brush the cut sides of the lemons with olive oil.

　　

Step 3

Heat a grill or grill pan. Remove the chicken from the marinade; grill until browned and cooked through, 2 to 3 minutes on each side. Transfer to a serving platter.

　　

Step 4

Grill the endive, radicchio, and lemons until nicely browned, about 3 minutes; turn as needed. Serve on the platter with the chicken, garnished with rosemary and thyme.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.