About This Recipe
A fresh and fruity chicken recipe, perfect for your summer meals.
Ingredients
At Oliviers&Co
6 tbsp Lemon Olive Oil
3 tbsp Balsamic Vinegar from Modena
1 tbsp Candied Lemon Olivade
Flower Salt from the Ebro Delta
Pepper
At the market
4 chicken breasts
7oz semolina
1/2 flat parsley bunch
3.5oz slivered almonds
Directions
Cut the chicken breasts into pieces and place in a dish. Add the balsamic vinegar, 4 tbsp of lemon olive oil and the olivade and mix. Season with salt & pepper. Cover with cling film and marinate for 1 hour at room temperature.
Cook the semolina. Chop the parsley. In a dry frying pan, quickly roast the almonds. Once cooled, separate the semolina grains by hand, season and drizzle with the remaining lemon olive oil.
Add the parsley and almonds and mix gently. Drain the chicken and fry in a hot pan until golden brown.
Arrange the semolina on plates, place the chicken pieces on top and drizzle with the remaining marinade.