Big Poppa’s Crispy Chicken with Tomatoes, String Beans and Basil Garlic Sauce
INGREDIENTS
- 2 Split Chicken Breakfasts
- 1 Pkg Cherry Tomatoes
- 1⁄2 White Onion
- 6 Cloves Garlic
- 2 Cups Rice
- Extra Virgin Olive Oil
- 1 Tbsp Balsamic
- 1⁄2 Cup White Wine
- 1 Pat of Butter
- Fresh Basil to season
- Al Frugoni Grilling Salt
- Big Poppa’s Desert Gold
- Big Poppa’s Little Louie’s
DIRECTIONS
Prepare the Chicken:
Split the chicken breasts into two equal parts.
Place each piece in a plastic bag and gently pound to an even thickness.
Season the skin side with Al Frugoni’s Texas Salt and let it rest.
Prepare the Tomato-Basil Relish:
In a pan, heat extra virgin olive oil over medium heat.
Add tomatoes, onions, garlic, and balsamic vinegar.
Mix together and roast in the oven at 350°F for 15-20 minutes until tomatoes are ready to burst open.
Cook the Chicken:
In an iron skillet, heat oil over medium-high heat.
Place the chicken skin side down for approximately 7 minutes, using a heavy pan to ensure even cooking.
Flip the chicken and season with Big Poppa’s Desert Gold.
Flip back on the skin side and finish in the oven until the internal temperature reaches 160°F. Total cook time is approximately 15-20 minutes.
Prepare the String Beans and Deglaze:
After removing the chicken, deglaze the skillet with white wine.
Add blanched string beans and the roasted tomato mixture.
Finish off with fresh basil.
