Herbs add Mediterranean flavor to chicken

What does a famous French chef make when relaxing at home with his family? Master chef and television personality Jacques Pepin serves Mediterranean Chicken over a bed of baby spinach salad.

Pepin coats the tender chicken breasts with French herbes de Provence. In a recent interview, he mentioned his trick to avoid overcooking boneless skinless chicken breasts. He sautes the breasts until they are about 3/4 done and then covers the pan and sets it aside to finish cooking off the heat.

Herbes de Provence is a mixture of dried herbs grown in the south of France. The assortment usually includes marjoram, rosemary, sage, summer savory, thyme and lavender. It can be found in some supermarkets. If not, use equal amounts of dried sage and thyme.

Fresh corn kernels sauteed until they are slightly caramelized complete this simple supper.

Mediterranean Chicken

3/4 pound boneless, skinless chicken breast

4 tablespoons herbes de Provence

2 teaspoons olive oil

For dressing:

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 teaspoon olive oil

2 tablespoons water

Salt and freshly ground black pepper

4 cups ready-to-eat baby spinach leaves

Remove fat from chicken breasts and rub with herbes de Provence, making sure to coat both sides.

Heat olive oil in a nonstick skillet on medium high. Saute 2 minutes. Turn and saute 2 minutes more. Remove from heat, cover with a lid and let sit 10 minutes.

Meanwhile, whisk vinegar and mustard together in a salad bowl. Add olive oil and water and whisk until smooth. Add salt and pepper to taste. Add spinach and toss well.

Place spinach on individual dinner plates. Slice chicken into strips and arrange them in the center of the salad. Spoon pan juices over chicken.

Yield: 2 servings

Nutrition per serving: 376 calories, 15.4 grams fat (2.7 grams saturated, 37 percent fat calories), 5.1 grams carbohydrate, 144 milligrams cholesterol, 3.6 grams dietary fiber, 332 milligrams sodium.

Corn Poele

4 ears fresh corn on the cob (2 cups corn kernels)

1 teaspoon olive oil

Salt and freshly ground black pepper

Remove husk and silk from corn. Slice the kernels off the cob. Heat the olive oil in a nonstick skillet on medium high and add the corn. Cover and saute for 4 to 5 minutes. Remove lid and cook 1 to 2 minutes, shaking the pan until the mixture is practically dry and some of the kernels are starting to brown. Add salt and pepper to taste.

Yield: 2 servings

Nutrition per serving: 155 calories, 2.5 grams fat (.3 grams saturated, 15 percent fat calories), 5 grams protein, 34 grams carbohydrate, no cholesterol, 3.4 grams dietary fiber, 8 milligrams sodium.