Sauteed Herb Breaded Organic Chicken Breast Recipe

Cooking Instructions

1. 1

   Prepare the Spaghetti Squash

   Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove seeds, and brush with olive oil. Place cut side down on a baking sheet and roast for 30-40 minutes until tender. Once cooked, scrape out the strands with a fork.

2. 2

   Prepare the Chicken

   Flatten the chicken breasts to an even thickness using a meat mallet. Season with salt and pepper. Mix the fresh herbs with bread crumbs in a shallow dish. Dredge each chicken breast in the herb breading until fully coated.

3. 3

   Sauté the Chicken

   In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and sauté for 5-7 minutes on each side until golden brown and cooked through. Remove and set aside.

4. 4

   Sauté the Vegetables

   In the same skillet, add sliced Brussels sprouts, fava beans, oyster mushrooms, and sliced fennel. Sauté for about 5-7 minutes until vegetables are tender. Add in the chopped cabbage and continue cooking for another 3-5 minutes.

5. 5

   Assemble the Dish

   On each plate, place a portion of spaghetti squash, top with sautéed vegetables, and place the sautéed chicken on top. Garnish with serrano ham and mozzarella pearls, then drizzle with roasted tomato cream.