New
Overstock Price
Out of Stock
Success!
We will notify you when comes back in stock.
The email will be sent to
Notify me when available
Oops, something went wrong. Please try again.
Recipe:HONEY LAVENDER CHICKEN BREAST WITH C-GREENS
- Prep time: 10 minutes
- Cook time: 20 minutes
Serves 2
Ingredients
-
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
QTY 1
-
WFF CUT ASPARAGUS SPEARS, STEAMED
QTY 1
JUICE FROM ½ ORANGE
QTY ½
JUICE FROM 1 LEMON
QTY 1
OLIVE OIL, TO TASTE
-
WFF LEMON PEPPER SEASONING, TO TASTE
-
WFF COARSE SEA SALT, TO TASTE
Cooking
Directions
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