Chicken Breasts with Spicy Grapefruit and Miso Sauce

• 2 grapefruits
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 2 Thai chiles, minced
• 1/2 cup creme fraiche
• 1 tablespoon red miso paste
• 1 tablespoon fresh lime juice
• Four 6-ounce skinless, boneless chicken breast halves, pounded 1/4 inch thick
• Salt and freshly ground pepper
• 4 cups lightly packed frisee lettuce, torn into bite-size pieces

1. Using a sharp knife, peel the grapefruits, removing all of the bitter white pith.
2. Working over a bowl, cut in between the membranes to release the grapefruit sections.
3. Add 1 tablespoon of the olive oil and 1 of the chiles.
4. Light a grill or preheat the broiler.
5. In a small bowl, whisk the creme fraiche with the remaining chile, the miso paste and lime juice.
6. Brush the chicken breasts with olive oil and season with salt and pepper.
7. Grill over a hot fire or broil until lightly charred and just cooked, about 3 minutes per side.
8. Mound the frisee on plates.
9. Set a chicken breast on top.
10. Drizzle the creme fraichemiso sauce over the chicken and around the plates, scatter the grapefruit sections next to the chicken and serve.

grapefruits, extravirgin olive oil, chiles, creme fraiche, red miso, lime juice, skinless, salt, lightly packed frisee lettuce

Taken from www.foodandwine.com/recipes/chicken-breasts-with-spicy-grapefruit-and-miso-sauce (may not work)