Enjoy a restaurant-quality entree at home in about as much time as it takes to whip up a meal on the go. Don’t believe us? See for yourself! All it takes to create this beautiful, aromatic dish is some thoughtful seasoning and a citrusy dressing for a fre
Light Olive Oil
1/3 cup Orange Blossom Honey
3 Tbsp. Fresh Orange Juice
1 Fresh Rosemary Sprig
Assorted Greens for Salad
1 WFF Cut Asparagus Spears, steamed
Juice from ½ orange
Juice from 1 lemon
Olive oil, to taste
Using a mallet, pound chicken breasts to a thickness of 2/3”. Season with Lavender Rosemary Salt.
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
