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Basil and Sun-dried Tomato Chicken
Preparation
10 min
Cooking time
20 min
Servings
2 servings
Ingredients
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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
Preparation
- Bring 1.5 cups of water to a boil.
- Pour in the couscous, reduce heat to low and cover.
- Cook for 14-16 minutes.
- Set aside.
- Mince the mushrooms, the sun-dried tomatoes and the basil.
- Remove the stem from the center of the kale and coarsely chop the leaves.
- Coat the chicken with the spices and the Grana Padano.
- Season with salt and pepper.
- Heat a drizzle of oil in a pan over medium-high.
- Add the chicken, cover and cook for 6-7 minutes on each side until cooked.
- Remove from the pan.
- Keep warm.
- Add a drizzle of oil in the same pan over medium-high.
- Add the mushrooms, the sun-dried tomatoes and the kale.
- Cook for 3-4 minutes.
- Add the couscous and half of the basil.
- Mix.
- Add salt and pepper to taste.
- Slice the chicken.
- Serve with the couscous and the vegetables.
- Garnish with the remaining basil and a drizzle of olive oil.
- You could place everything in the centre of the table and let everyone serve themselves.
