Chicken Skillet Combo

Serves: up to 2 | Cooking time: 2 hours

Throw it all together and serve directly from your cast-iron skillet.

Print Recipe

INGREDIENTS

  • 1 Whole Farmer Focus Boneless-Skinless Chicken Breast, halved, pounded to 3/4 inch

  • 4 Tablespoons olive oil

  • 2 Tablespoons dijon mustard

  • Fresh rosemary, 2 sprigs

  • 2 Baby eggplants, halved lengthwise

  • 2 Small zucchini, halved lengthwise

  • 2 Vine ripened tomatoes, halved lengthwise

  • Salt, pepper to taste

  • 4 Slices mozzarella cheese

  • 4 Radicchio leaves

FEATURED PRODUCTS

Boneless Skinless Breast

Categories

Breasts

Date Night

One-Pan / One-Pot

INSTRUCTIONS

Marinate the chicken

  1. Combine marinade in a small bowl – 4 teaspoons olive oil, 2 tablespoons mustard, and rosemary; put in a plastic bag, add chicken breasts, and distribute the marinade with your fingers. Refrigerate for 1 – 4 hours.

Prep the vegetables

  1. Score the eggplant halves in a diamond pattern, sprinkle lightly with salt, put cut-side down on a plate and set aside.
  2. Brush the cut sides of the zucchini and tomatoes – each with 1 teaspoon of olive oil, and set aside.
  3. Put a slice of mozzarella on each radicchio leaf, fold the leaf into a package, brush with the remaining 2 teaspoons of olive oil and set aside.

Heat the skillet; grill veggies and chicken

  1. Heat a large cast-iron skillet over high heat for 5 minutes.
  2. Remove the chicken from the refrigerator. With a paper towel, pat the eggplant halves dry, brush with 1 tablespoon of olive oil, and put into the skillet. Cook, turning until they are soft and nicely browned, about 10 minutes. Remove to a platter.
  3. Put the zucchini in the skillet and cook, turning until nicely browned, 3 – 4 minutes. Remove to platter, season with salt and pepper to taste.
  4. Put the tomatoes in the skillet, cut sides down and brown for about a minute, Remove to the platter and season to taste.
  5. Put the chicken breasts in the skillet, marinade should be generous; cook for 2 minutes, turn and cook 1 minute or until nicely browned on both sides. The marinade will become a golden crust. Remove to the platter.
  6. Put the radicchio leaves in the skillet, seam side down, cook for a minute on the first side, turn them.
  7. Remove the skillet from the heat, arrange the chicken breasts with the vegetables around them and serve.
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