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Basil and Sun-dried Tomato Chicken
Basil and Sun-dried Tomato Chicken

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Basil and Sun-dried Tomato Chicken

Preparation 10 min
Cooking time 20 min
Servings 2 servings


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  • 300 g chicken breast
  • 15 ml grated Grana Padano (PDO)
  • 0.5 unit bunch of  basilic
  • 0.25 unit bunch of kale
  • 110 g white mushrooms
  • 4 units sun-dried tomatoes
  • 7.5 ml sprice mix
  • 180 ml Jerusalem couscous
  • Cooking oil
  • Salt and pepper
  • Olive oil


  1. Bring 1.5 cups of water to a boil.
  2. Pour in the couscous, reduce heat to low and cover.
  3. Cook for 14-16 minutes.
  4. Set aside.
  5. Mince the mushrooms, the sun-dried tomatoes and the basil.
  6. Remove the stem from the center of the kale and coarsely chop the leaves.
  7. Coat the chicken with the spices and the Grana Padano.
  8. Season with salt and pepper.
  9. Heat a drizzle of oil in a pan over medium-high.
  10. Add the chicken, cover and cook for 6-7 minutes on each side until cooked.
  11. Remove from the pan.
  12. Keep warm.
  13. Add a drizzle of oil in the same pan over medium-high.
  14. Add the mushrooms, the sun-dried tomatoes and the kale.
  15. Cook for 3-4 minutes.
  16. Add the couscous and half of the basil.
  17. Mix.
  18. Add salt and pepper to taste.
  19. Slice the chicken.
  20. Serve with the couscous and the vegetables.
  21. Garnish with the remaining basil and a drizzle of olive oil.
  22. You could place everything in the centre of the table and let everyone serve themselves.
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