Simple Summer Chicken
Servings: 4
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Inspired by the protein, strawberries, and tomatoes provided on July 30, 2017 by Hands Up Jewish Youth Food Pantry, and Coastal Roots Farm in Camp Pendleton (North), CA.
Ingredients :
Pompeian Extra Virgin Olive Oil (Robust) Non-GMO Verified
1 lbs of Certified Organic Chicken Breast (without antibiotics, free range, no added water)
1 Cup of Unbleached All Purpose Flour
1 tbs of Himalayan Pink Sea Salt
1 tbs of Black Pepper
4 Small Strawberries (to garnish the chicken)
1 Can of Trader Joe's Garbanzo Beans (organic)
Note: About a pound or so can yield four slices of chicken breast. I suggest you aim to purchase at least four thinly sliced chicken breast that have a total weight of 0.87-1 lbs or more. Doing this will allow you to accomplish four servings.
Prepare:
Sprinkle a cup of unbleached all purpose flour onto a plate. Gently dip and flour all chicken breast. Then sprinkle a dash of Himalayan Pink Sea Salt and Black Pepper to your liking onto each chicken breast (front and back).
Open a can of Trader Joe's Organic Garbanzo Beans. Drain the fluid over the sink. Wash the beans with cold water in a pasta drainer. Place a paper towel in a bowl and then rest the garbanzo beans on top to let dry.
Drizzle a pan of your preference with Robust Extra Virgin Olive Oil. Place enough oil for the pan to have a light coat of oil painted upon itself. Set your stove to a medium flame. In about two minutes the pan will be ready for you to place your protein. Just to make sure sprinkle a pinch of flour onto the pan. If it browns after a quick sizzle you're good to go!
On a cutting board thinly slice four strawberries after washing them.
Cook:
Once you have placed the chicken breast onto the pan you can flip them over after 3-4 minutes. In order to cook evenly, cook each side for 3-4 minutes, until they're no longer pink but white. When they are done pat dry with a paper towel the chicken to remove excess oil. Begin to plate your chicken to allow the breast to cool. Garnish each chicken breast with the sliced strawberries (can be done before or after making the salsa).
Next in a small pot add 1/2 a cup of water. Let the water warm to a simmer. Add the garbanzo beans into the pot. Season with a few pinches of Himalayan Pink Sea Salt and Black Pepper then stir away. After a minute or so serve them on the side of each plate next to the chicken breast. Don't add any extra seasonings; like paprika, or anything else. Doing so will ruin your taste palette. You will not enjoy the rustic flavor to the mild mango salsa.
Mild Mango Salsa
Ingredients:
3 Green Chile Serrano
A Small Palm of Cilantro
1 Garlic Clove
3 Medium Sized Heirloom Tomatoes
1/2 tbs of Pink Himalayan Sea Salt
1/2 tbs of Black Pepper
2 Limes (or Lemons)
1/4 of a White Onion
1/4 of a Kent Mango
Prepare:
Switch your stove from medium to high and place your favorite skillet (or comal) on top of the flame. Let's warm up that bad boy by burnin' him up first.
Wash your green chile serrano peppers, heirloom tomatoes, cilantro under the sink with cold water. Pat dry with a towel.
Peel the skin off of a white onion. Chop away 1/4 of it. It doesn't have to be cut into thin slices.
Switch your attention over to the skillet and lower your flame to medium again.
Grab a cutting board and cut your tomatoes by slicing them into fours.
Break one clove from your garlic bundle and peel away the skin.
Peel your mango and scrape out with a spoon 1/4 of it.
Make:
Place the heirloom tomato slices, green chile serrano peppers, mango pieces, and onion chunks onto the skillet. Let them sizzle up on medium flame for 2 minutes. Flip all of them to the opposite side. After another 2 minutes, with a spatula take them off the skillet, and place all of these on a plate for them to cool down. You do not need your skillet anymore! So turn off your stove.
In a blender place your garlic clove, a palm of cilantro, and the roasted beauties you just created, and squeeze a whole lime (or lemon) into the blender. On low blend away until everything is smooth and ground. Absolutely do NOT add water. Just don't, you will ruin the flavor it is meant to have if you do.
Drizzle as much Mild Mango Salsa as you would like on each chicken breast. If you would like to: you can sprinkle some lime (or lemon) juice onto the garbanzo beans, or add a dash of Parmesan to them as well. Doing so will only compliment the salsa.
I hope you enjoy this dish! My husband rated this meal a 9.5 out of 10. He said it was very exciting. I couldn't agree more. He even said, "Honey, I would have paid 10 bucks for this." Thank you Hands Up Jewish Youth Pantry and Coastal Root Farm (it was my first heirloom tomato and it was so great) for providing some of the ingredients.
漏 2017 Raquel Campos