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WFF BONELESS CHICKEN BREASTS, THAWED
QTY 1 LB
WFF LAVENDER ROSEMARY SALT, TO TASTE
LIGHT OLIVE OIL, TO TASTE
ORANGE BLOSSOM HONEY
QTY 1/3 CUP
FRESH ORANGE JUICE
QTY 3 TBSP
FRESH ROSEMARY SPRIG
WFF CUT ASPARAGUS SPEARS, STEAMED
JUICE FROM ½ ORANGE
JUICE FROM 1 LEMON
OLIVE OIL, TO TASTE
WFF LEMON PEPPER SEASONING, TO TASTE
WFF COARSE SEA SALT, TO TASTE
Using a mallet, pound chicken breasts to a thickness of 2/3”. Season with Lavender Rosemary Salt.Slice chicken breasts, baste with juices and serve with tossed greens. *USDA recommends cooking poultry to a minimum internal temperature of 165°F
Heat olive oil in a 10” frying pan over medium heat. Sear the chicken breasts on one side until golden color, about 5-7 minutes. Using tongs, turn breasts to the other side and continue to sear for 3 minutes. Using a whisk, add honey and fresh orange juice to chicken. Toss in rosemary sprig to juices and continue cooking for an additional 2-3 minutes. Remove pan from heat and cover.
Toss greens in a bowl with cut asparagus, season with orange and lemon juice, olive oil, lemon pepper and coarse salt.
Slice chicken breasts, baste with juices and serve with tossed greens. *USDA recommends cooking poultry to a minimum internal temperature of 165°F
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