Seared chicken supreme with ginger slaw and barley risotto

This delicious spring-inspired chicken dish is a perfect recipe for impressing dinner guests.

Seared chicken supreme with ginger slaw and barley risotto

Ingredients:

• 4 chicken supreme (chicken breast with wing tip attached)
• 12 radishes
• 6 baby cucumbers
• 2 carrots
• 1 cup sunflower sprouts
• 1 cup pea sprouts
• 1 chunk fresh ginger
• 1 lime, zest and juice
• 1 cup barley
• 2 cups chicken stock
• ½ cup white wine
• ½ cup yogurt
• Salt and pepper, to taste
• Olive oil, to taste

Method:

Chicken

1. In a hot pan, sear seasoned chicken flesh side down. Once golden brown, flip and roast 400F for 8 minutes.
2. Remove from the oven and allow to rest.

Slaw

1. Slice radish, cucumber and carrots as thin as possible.
2. Place in medium-sized bowl with sprouts. Finely grate fresh ginger to taste, and add to bowl.
3. Add lime juice, zest and olive oil to taste. Do not over dress, season with salt and pepper. Allow to rest.

Risotto

1. In a medium-sized pot, toast barley in olive oil and deglaze with white wine.
2. Then add chicken stock. Allow to simmer for 14 minutes.
3. Finish with yogurt, salt and pepper.
4. Place a small amount of barley in middle of plate, rest chicken off to the side, and then top with slaw.

Serves 4

Courtesy Randy Feltis

www.eatmypie.ca

@piewoodpizza