Grilled Chicken with California Dried Fig, Pistachio, Lemon and Shallot Relish
For the relish-
10 Blue Ribbon Orchard Choice or Sun-Maid California Figs, about ½ cup, stemmed and thinly sliced
¼ cup roasted, peeled and salted pistachios
3 tablespoons extra virgin olive oil
1 teaspoon freshly grated lemon zest
3 tablespoons fresh coarsely chopped flat-leaf parsley
2 shallots, finely chopped
3 tablespoons lemon juice
Kosher salt and freshly ground black pepper
For the chicken and serving-
4 chicken breasts, boned
1 tablespoon olive oil
2 bunches watercress, stems removed
Lemon wedges as a garnish
- For the relish, in a small bowl, stir together the figs and pistachios. Add the olive oil, lemon zest, parsley, shallots and lemon juice. Season to taste with salt and pepper. Set aside.
- Place one chicken breast at a time between two pieces of plastic wrap and with a meat mallet, pound the chicken breast evenly until it’s 3/8-inch thick.
- Warm the oil in two large frying pans and cook the chicken in a single layer until golden, about 3 to 4 minutes. Turn the chicken, season with salt and pepper and continue to cook until done, 3 to 4 minutes. Remove the chicken from the pan and place on individual plates.
- To serve, place a spoonful of the relish in the center of the chicken and top with the watercress, dividing the relish and watercress evenly between the plates. Garnish with a lemon wedge and serve immediately.
Recipe courtesy of Joanne Weir.
amount per serving
- Calories 481
- % Calories from Fat 49%
- Protein 38
- Carbohydrates 24
- Fiber 5
- Potassium 737