Pan-seared Chicken With Goat Cheese Mashed Potatoes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 10 tablespoons olive oil
• 1/2 cup chopped fresh thyme
• 3 tablespoons chopped fresh rosemary
• 1 teaspoon crushed black pepper
• 6 boneless chicken breast halves, with skin
• 2 tablespoons fresh lemon juice
• 3 bunches arugula, stem ends trimmed

Recipe

• 1 whisk 6 tablespoons olive oil, thyme, rosemary and pepper in 13x9x2-inch glass baking dish. add chicken breast halves and turn to coat. cover with plastic wrap and refrigerate at least 4 hours and up to 1 day.
• 2 preheat oven to 450°f scrape herb coating off chicken and sprinkle chicken with salt and pepper. heat 3 tablespoons olive oil in heavy large ovenproof skillet over high heat. place marinated chicken breasts, skin side down, in skillet. sear chicken until crisp and golden brown, about 5 minutes. turn chicken and sear 4 minutes on second side. transfer skillet to oven and bake until chicken is cooked through, about 6 minutes.
• 3 whisk lemon juice and remaining 1 tablespoon olive oil in large bowl to blend. season dressing to taste with salt and pepper. add arugula to dressing in bowl and toss to coat. divide mashed potatoes among 6 plates. top mashed potatoes with arugula salad, then with chicken breasts. serve immediately.