Cooking Instructions
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Step 1
Halve the
Padrón Peppers (4)
.
Step 2
Season
Boneless, Skinless Chicken Breasts (225 g)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
and set aside at room temperature.
Step 3
To peel and seed the
Muscadines (115 g)
, cut them in half, starting at the stem end. Work over a bowl to catch excess juice, remove the seeds and discard, then press the flesh from the skin. Put the flesh in with the juice, and reserve the skins.
Step 4
Heat a small pan over medium-high heat, then add 1 tablespoon of
Vegetable Oil (15 mL)
and
Butter (30 g)
. Cook chicken until browned on first side, flip and add
Fresh Marjoram (2)
and muscadines skins.
Step 5
Once chicken is cooked through, remove chicken from the pan and set aside. Add
Chicken Stock (115 g)
, and bring to a boil. Reduce heat to simmer and cook until the volume of the stock has reduced by about half, then turn off the heat.
Step 6
Remove the stems and muscadine skins.
Step 7
Heat a large saute pan over medium-high heat. Add half of the
Vegetable Oil (30 mL)
along with the chilis (optional) and
Japanese Eggplants (2)
. Cook while stirring for 2-3 minutes. Add
Green Beans (170 g)
and continue to cook and stir for 5-6 minutes.
Step 8
Stir in the muscadine flesh, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 9
Place a mound of green beans, japanese eggplant and muscadines in the center of the plate, then top with
Parmesan Cheese (30 g)
. Carefully set the chicken on top of the vegetables. Enjoy!
