Gerber Farms Chicken Recipe

Marinate

Pat chicken breasts dry. In a bowl mix 2 tbs olive oil, minced garlic, dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Rub mixture over chicken and let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

Sear and Finish

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat. Add 1 tbs butter and 1 tbs olive oil. When butter foams, add chicken breasts and sear 2–3 minutes per side until golden brown. Transfer skillet to the oven and roast 10–12 minutes, or until internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes before slicing.

While chicken rests, increase oven to 400°F (200°C) if not already. Place halved Roma tomatoes and 3/4 cup olives on a baking sheet. Drizzle with 2 tbs olive oil, sprinkle 1 tsp fresh thyme, 1/2 tsp salt and 1/4 tsp pepper. Roast 15–18 minutes until tomatoes are softened and slightly caramelized. Remove from oven and set aside.

In a small saucepan over medium heat, add 1 tbs minced shallot and sauté 1–2 minutes until softened but not browned. Add 1/2 cup balsamic vinegar and 1/2 cup chicken stock. Bring to a simmer and reduce by about half, 6–8 minutes, until slightly syrupy. Stir in 1 tsp honey (if using) and season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and whisk in 1 tbs cold cubed butter to give a glossy finish. Keep warm.

Prepare croutons: Heat a medium skillet over medium heat with 1 tbs olive oil (from the salad ingredients). Add bread cubes and toast, stirring occasionally, 6–8 minutes until golden and crisp. Season lightly with a pinch of salt while toasting. Remove and cool slightly.

Make dressing: In a small bowl whisk together 3 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/2 tsp freshly ground black pepper until emulsified.

Assemble salad: In a large bowl combine 6 cups baby spinach, 1/2 cup thinly sliced red onion, 1 cup halved cherry tomatoes, 1/2 cup halved Kalamata olives and cooled bread croutons. Drizzle dressing over salad and toss gently to combine. Scatter 3/4 cup crumbled feta over the top.

Slice rested chicken breasts into 1/2-inch slices. Mound a portion of Spinach Bread Salad on each plate. Arrange sliced chicken along the salad. Spoon roasted tomatoes and olives over and around the salad. Drizzle 1–2 tbs of warm Balsamic Jus over the chicken and salad (reserve extra jus on the side). Garnish with an extra grind of black pepper and a few thyme leaves if desired. Serve immediately.