1 double breast of organic chicken
8oz. of organic dandelion (roughly hand torn)
2 organic tomatoes (julienne)
1 wedge of Grana Padano or Parmigiano Reggiano (shaved)
Bottle of first cold pressed extra virgin olive oil
1 cup of organic course sea salt
In a large bowl gently mix the dandelion leaves, tomatoes and sea salt.
Coat a skillet or flat pan with organic sea salt and put on the stove at high temperature for 1 minute.
With a cotton towel dry the chicken breast and lay it on the preheated salt.
Cook the chicken for 2 minutes on each side (time will depend on the thickness of the chicken).
Remove the chicken breast and slice it on a cutting board.
On a large plate place the dandelion salad and sliced chicken breast, accompany with a slice of toasted bread and drizzle the entire plate with extra virgin olive oil.
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