Tender marinated chicken breast cubes simmered in a lemon and balsamic vinegar sauce with sun-dried tomatoes, leeks, green peppercorns and spinach, served over a bed of linguine pasta.

Chicken Juran

1/2 cup lemon juice
1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

2 pounds boneless, skinless chicken breasts, cubed

1/3 cup sun-dried tomatoes
1 cup boiling water
2 teaspoons green peppercorns
3 leeks, white part only, cut in thin slices
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (12-ounce) package linguine, cooked according to packaged instructions

1. In small bowl, mix together lemon juice, vinegar, olive oil, salt and pepper.
2. Place chicken and leeks in medium bowl and top with lemon marinade mixture. Cover and marinate in refrigerator one hour.
3. In small bowl, place sun-dried tomatoes and cover with boiling water. Soak 30 minutes, drain and chop.
4. In frypan over medium heat, place peppercorns and chicken mixture. Cook about 7 minutes or until leeks are soft.
5. Add spinach and sun-dried tomatoes. Cook about 20 minutes or until fork can be inserted in chicken with ease.
6. Serve over hot linguine.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.