4 airline Springer Mountain Farms chicken breasts
4 ears of corn
2 tbs butter
1 garlic clove
1 c strawberries halved
2 c peaches chopped
1 tbsp tarragon
1 tbsp honey
2 tbsp apple cider vinegar
Roasted Airline Chicken Breast
In a hot pan sear the chicken skin side down until golden brown, flip and place in a 400 degree oven for 8-10 minutes, allow to rest for 10 minutes.
While the chicken is roasting place 4 ears of corn into boiling water for 7 minutes, and remove. When cool enough to handle remove the corn from the cob and place in a blender, add 2 tsp of the cooking liquid and 2 tsp of butter and a pinch of salt and pepper. Blend until smooth.
For the chutney, heat a skillet on medium with a tablespoon of olive oil, 1 clove of smashed garlic and a diced shallot. Add 1 cup of halved strawberries and 2 cups of diced peaches and saute for 2 minutes. Add 2 tbsp of apple cider vinegar and 1 tbsp of honey and reduce until a light syrup forms. Remove from the heat and toss with 1 tbsp of tarragon leaves.
When the chicken is rested slice for service.
To plate spoon the corn puree into the center of the plate. Fan the slices of chicken on top of the puree. Around the chicken add the chutney. For garnish add some fresh cracked black pepper. Enjoy!!!
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