Rosemary Chicken
10 8oz. Boneless, skin-on chicken breast
1 Tbsp. Fresh Rosemary
1 1/2 tsp. Kosher Salt
1/4 tsp. White Pepper
2 Tbsp. Honey
1 Tbsp. Lemon Juice
3 Tbsp. Olive Oil
Loosen skin from chicken breast and place a pinch of Rosemary under skin. Mix salt and pepper together and season chicken breast. Heat in an iron skillet 3 Tbsp. Olive Oil and sauté the Chicken Breast until golden brown. Approx. 2 1/2 minutes on each side. Remove from skillet and place on baking sheet. Mix honey and lemon juice and brush over chicken breast. Bake at 350° for 15 minutes. Remove from oven and let stand for 4 minutes and brush again with lemon and honey mixture.
Yields: 10 servings
Jicama Slaw
1 Large Jicama
1 1/4 cup Julienne Carrots
1 cup Broccoli Florets
1/4 cup Red Bell Pepper
1/2 cup Sweet Mandarin Oranges
2 tsp. Cilantro
1/4 tsp. Tahini (Sesame Paste)
1/4 cup & 1Tbsp. Canola Oil
1/4 cup Rice Wine Vinegar
1/4 tsp. Salt
pinch White Pepper
Juice from 1 Lemon and 1 Lime
Peel and julienne the jicama. Add carrots, broccoli and oranges as well as all other ingredients and mix well. Refrigerate for 1 hour. If desired, garnish with sweet mandarin oranges.
Yields: 6-8 servings
