Pan Seared Chicken With Goat Cheese Mashed Potatoes

Directions

1. Whisk 6 Tbsp. extra virgin olive oil, thyme, rosemary and pepper in 13- by 9- by 2-inch glass baking dish. Add in chicken breast halves and turn to coat. Cover with plastic wrap and chill at least 4 hrs and up to 1 day.
2. Preheat oven to 450 degrees. Scrape herb coating off chicken and sprinkle chicken with salt and pepper. Heat 3 Tbsp. extra virgin olive oil in heavy large ovenproof skillet over high heat. Place marinated chicken breasts, skin-side down, in skillet. Sear chicken till crisp and golden, about 5 min. Turn chicken and sear 4 min on second side. Transfer skillet to oven and bake till chicken is cooked through, about 6 min.
3. Whisk lemon juice and remaining 1 Tbsp. extra virgin olive oil in large bowl to blend. Season dressing to taste with salt and pepper. Add in arugula to dressing in bowl and toss to coat. Divide Goat Cheese Mashed Potatoes among 6 plates. Top mashed potatoes with arugula salad, then with chicken breasts. Serve immediately.
4. This recipe yields 6 servings.
5. Comments: "For our anniversary, my husband and I went to Fiddle Heads in nearby Buffalo - a restaurant which"s always our first choice for special occasions," says Noreen Flynn of Kenmore, New York. "The chicken with mashed potatoes and greens I had last time was terrific; it would even be good sufficient to serve to guests during the holidays."
6. Marinate the chicken overnight to make the most of the fresh herbs - their flavors will infuse the meat, with delicious results.