2 ¼ cups chicken stock
1 C Uncooked Organic Brown Rice
1 Tbsp butter (optional)
1 Tbsp olive oil or vegetable oil
½ Cup small diced or chopped yellow onion
1 bay leaf
1 star crimson pear, roasted and diced
1 yellow peach, peeled and diced
Salt to taste
Pan Roasted Free Range Chicken Breast with Organic Brown Rice Roasted Pear & Peach Pilaf
ORGANIC BROWN RICE PILAF:
DIRECTIONS FOR ORGANIC BROWN RICE PILAF:
- Rinse rice several times to remove starch
- Place oil in a 5 qt. sauce pot and heat.
- Add onions and bay leaf and sweat onions over medium until tender and translucent.
- Add Rice and stir. Allow rice to be coated and stir occasionally for two minutes
- Add stock, butter, salt & stir.
- Bring to a boil, reduce heat to low-med. And cover.
- Cook for 45 minutes, remove from heat and allow to stand covered for another 10 minutes.
- Uncover, fluff with a fork for best results. Before serving, add diced pear & peach to the rice, check seasoning and place on plate.
FOR CHICKEN:
4 skin on boneless chicken breasts (airline cut)
¼ cup extra virgin olive oil
2 cloves garlic, minced
1 sprig of rosemary. chopped
½ lemon sliced
Kosher salt to season chicken breasts
DIRECTIONS FOR CHICKEN:
- In a small baking pan or bowl, combine olive oil, garlic, rosemary & lemon
- Add chicken breasts, coat with mixture and place in refrigerator for 2 hours.
- Remove chicken from refrigerator and sit in marinade at room temp for 30 minutes
- Pre-heat oven to 350 degrees
- Get an oven proof sauté or fry pan hot on top of stove
- Pour a small amount of olive oil or vegetable oil in pan.
- Season chicken breasts on both sides with kosher salt.
- Add chicken breast one by one to the pan skin side down and cook for 4 minutes.
- Remove pan with chicken from top of stove and place into oven and cook for another 5 minutes.
- Check temperature for doneness, should be 165 degrees nearest the wing bone in the thickest part of the breast.
- Remove from pan and place on paper towel and let rest until ready to plate.
- You can slice the breast in two places to have a total of three sliced to lay on top of the rice if you like or, place it whole on it.
