Dinner Recipe

Inspired by Marc's Fusion Cafe

Time1h

Serves4

Tue - Sat @ 5pm

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Frequently paired with

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J Vineyards Chardonnay, California

crisp · buttery · fruity

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Ingredients

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Main Ingredients

4 pieces Chicken breasts

4 tbs olive oil

4 cloves Garlic cloves

2 tbs Fresh Rosemary

1 whole Lemon

1 tsp Celtic sea salt

1 tsp black pepper

Side Ingredients

14 1/8 oz (400 g) Green Beans

2 tbs Butter

1 cup Almonds, sliced

1 tsp Celtic sea salt

Optional Ingredients

1 cup Parmesan cheese

Method

Preparation

Marinate the Chicken

In a large bowl, combine the chicken breasts, olive oil, minced garlic, chopped rosemary, juice of the lemon, salt, and black pepper. Mix well to coat the chicken and let it marinate for at least 30 minutes.

Cooking

Cook the Chicken

Heat a grill or a skillet over medium heat. Once hot, add the marinated chicken breasts. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing.

Prepare the Green Beans

In a separate pot, bring salted water to a boil. Add the green beans and cook for 4-5 minutes until bright green and tender-crisp. Drain and return to the pot.

Sauté the Green Beans

Add butter and sliced almonds to the pot with green beans. Cook over medium heat for another 2-3 minutes, stirring occasionally until the almonds are golden and the butter is melted. Season with salt to taste.

Serving

Plate the Dish

Slice the cooked chicken breasts and serve them alongside the sautéed green beans. If desired, sprinkle grated Parmesan cheese on top of the chicken and green beans for added flavor.