Savory Grilled Chicken Breasts with Farro and Asparagus
This is a meal for two we put together to feature our April 2011 Sigona’s Fresh Press extra virgin olive oil of the month:
California Ultra Proprietary Blend with a high polyphenol count of 480 — a terrific number.
You can watch our video here to get a good visual of how we put this meal together, too!
If making this entire meal, we suggest you start the farro first as it takes the longest to prepare. This recipe will yield about 9 or 10 half-cup servings and is satisfying as a leftover, served hot (as we are with this recipe) or cold as a great accompaniment to a salad.
- 2 cups Farro (Umbrian Farro — look for the Bartolini label)
- 3 1/2 cups chicken stock (or broth)
- 1 1/2 TBL Sigona’s Fresh Press Ultra Proprietary Blend extra virgin olive oil
- 1/2 a yellow onion, diced
- 1/2 a large stalk celery, finely diced
- 1/2 a large carrot, peeled and finely diced
- 1 Red Fresno chili pepper, de-veined, seeded and very finely diced
Directions: In a large pot heat olive oil. Add diced onion, celery carrot and Fresno pepper and season with salt & pepper. Cook several minutes, working this mixture closely with a wooden spoon. Add the farro and work into the mixture for about a minute.
Next add chicken stock and bring to a boil.
Cover reduce heat to a low simmer until tender (about 12-15 minutes). Liquid should all be absorbed and the farro should be loose and not stuck together. Serve and enjoy.
Savory Grilled Chicken Breasts
We recommend starting the chicken second, so all the dishes finish at the same time.
- 2 boneless, skinless chicken breasts, sliced in half lengthwise
- 2 large sprigs Rosemary, stripped, chopped and pressed
- 1 TBL Sigona’s Fresh Press Ultra Proprietary Blend extra virgin olive oil
- Salt & pepper, to taste
Directions: Pre-heat stove-top grill to medium high temperature. Cut the two chicken breasts lengthwise as evenly as possible. Remove all the needle-like leaves from the rosemary sprigs.
Chop and press rosemary leaves with your knife to let the highly aromatic oils be released. This will add a great flavor to the chicken breasts.
Add olive oil, salt & pepper and rosemary to the chicken breasts and work into the meat with your hands.
Place the chicken breasts on hot grill for about 2 1/2- 3 minutes on each side. Remove and serve.
No one likes mushy asparagus, so be sure not to overcook the spears. It’ll help if you prepare this last.
What you need:
- 1 1/2 lbs. fresh, local asparagus
- Large pot of boiling water
Directions: Cut off and discard about 1 1/2 inches of the bottom of the asparagus. Just before you’re ready to sit down for dinner, place asparagus in a pot of rapidly boiling water for about 2 minutes. Remove and serve immediately.
Cook’s note: The asparagus will continue to cook once it is out of the pot. This is why I serve immediately. If I plan to use it later, I’ll place it in an ice bath to instantly stop the cooking. I like to eat asparagus firm to be able to taste the sweet, fresh flavor of fresh local asparagus.
For more about the Ultra Proprietary Blend and plating suggestions for this recipe, check out this video: