Name: Pan-Seared Chicken with Herbed Bacon Quinoa Almonds
Ingredients: 4 boneless skinless chicken breast halves; 1 tsp. of kosher salt (divided); 1 tsp. of fresh ground black pepper (divided); 1 tbsp. olive oil; 2 tsp. parmesan cheese (grated (optional)); 2 thick slices of apple wood-smoked bacon; 1 tsp. of vegetable oil; 2 c. chicken stock; 1 c. of quinoa; 1 sprig of sage; 1/3 c. of slivered almonds; 1 tbsp. minced chives; 1 shallot (small); 1 tbsp. of chopped parsley; White pepper (freshly ground); Salt

Instructies

Pan Seared Chicken

Tenderize the chicken breasts by pounding the meat with a rolling pin or a meat mallet.
This will ensure that the meat will have a uniform thickness.
Season the chicken with the salt and the pepper.
Heat the skillet on medium high heat.
Add the olive oil.
When the skillet is well heated, put in the chicken breasts and sear on high heat.
Cook for about 2 minutes, until lightly brown, and then turn to the other side.
Continue cooking until brown.

Optional:

You can sprinkle grated cheese on the chicken and then broil for about 5 to 10 minutes, or until the cheese melts, before serving.

Herbed Bacon Quinoa Almonds

Prepare the oven by preheating to 350° F.
Put the slivered almonds inside a pie plate.
Toast for about 4 minutes, until brown.
Allow to cool, set aside.
Heat the vegetable oil in a medium-sized saucepan.
Add in the bacon.
Cook on moderate high heat for about 2 minutes, until the bacon fat comes out.
Add in the shallot.
Cook for about 1 minute, stirring occasionally, until soft but not brown.
Add in the quinoa, the stock, and the sage.
Bring to boil and cover.
Cook on low heat for about 17 minutes until the chicken stock is absorbed.
Turn heat off.
Allow to stand with the cover on for about 5 minutes.
Take the sage out and fluff quinoa using a fork,
Add in the parsley, the chives, and the toasted almonds.
Stir and then season with salt and pepper.
Serve together with the grilled chicken.

Pan-Seared Chicken with Herbed Bacon Quinoa Almonds