4 large boneless Chicken Breast with Skin
1 cup Shallot-Soy Vinaigrette
Salt & Pepper
1/4 cup Olive Oil (or so, I used about little over half) *
1 bunch of Scallions (green onions) slice thin
1 large head of Napa Cabbage, cored & cut into 1/4 " slices
Zest & juice of a Lemon, (zest first)
Heat oven to 400º
In bowl, combine Chicken & Vinaigrette, toss to coat
Cover and marinate, refrigerated, for at least 1 hour and up to 4 hours.
Season Chicken with Salt & Pepper
Heat pan to hot and add Oil, swirl to coat pan, place Chicken SKIN side down, saute till brown ( 5 Mins.)
Turn Chicken and transfer in pan to oven
Roast Chicken till juices run clear 12-15 mins.
Rest on cutting board 5 mins. then cut diagonally into 1/4 " slices
In same pan, heat Olive Oil * over high heat, add Scallions, cook till soft
Add Cabbage, season with Salt & Pepper, cook about 5-6 mins.
Add Zest & Lemon Juice