2 whole chicken breasts, skinned, boned, and halved
1 tablespoon finely chopped fresh chervil or parsley
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh cilantro
1/2 cup olive oil
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 yams or sweet potatoes (about 1 pound), peeled and grated
2 tablespoons cornstarch
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 large egg whites
2 tablespoons water
Gingered Figs (optional)
2 cups arugula
1 tablespoon balsamic vinegar
Between sheets of waxed paper, pound each chicken-breast half to 1/2-inch thickness. Place chicken in medium-size bowl; add chervil, tarragon, cilantro, 1 tablespoon olive oil, the pepper, and salt. Toss to coat chicken with herb mixture. Cover and refrigerate chicken at least 30 minutes or overnight.
In medium-size bowl, combine grated yams, cornstarch, allspice, and nutmeg. Add one egg white to yam mixture, stirring to combine. In shallow bowl, beat remaining egg white with water. Dip chicken breasts, one at a time, first in egg-white water mixture, then in yam mixture; pat the yam mixture onto thicken to completely encrust it. Place yam-crusted chicken breast on plate, cover, and refrigerate at least 10 minutes. Meanwhile, prepare Gingered Figs, if desired. (Dish can be prepared up to this point a day before serving.)
Just before serving, in large skillet, heat 1/4 cup oil over medium-low heat. Cook chicken breasts, 2 at a time, 6 to 7 minutes on each side, or until yam crust is lightly browned and chicken is cooked through.
To serve, toss arugula with remaining 3 tablespoons oil and the vinegar; arrange on serving platter. Slice each chicken breast crosswise into 1-inch-wide strips. With spatula, transfer chicken onto arugula. Cut Gingered Figs in half and arrange around chicken, if desired.
Gingered Figs
12 dried figs
1 tablespoon grated fresh gingerroot
1 vanilla bean
1 cup white wine
In small saucepan, combine ingredients. Heat to boiling over high heat; reduce heat to low and poach figs 15 minutes. Drain and use figs as desired.
