Freebird Farms Chicken Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss halved Roma tomatoes with 2 tbs olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp sugar (if using). Arrange cut-side up on the prepared sheet.

Roast for 18–25 minutes, until tomatoes have softened, started to caramelize at edges and released juices. Remove from oven and let cool slightly. Reserve tomatoes and any pan juices for the salad (about 1/2 cup).

While tomatoes roast, heat 1 tbs olive oil in a skillet over medium heat. Add bread cubes and toss until evenly coated. Toast, stirring occasionally, until golden and crisp, about 6–8 minutes. Remove and let cool slightly.

In a large bowl combine baby spinach, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives and torn basil.

Add toasted bread cubes and roasted tomatoes with their juices to the bowl.

Make the vinaigrette: whisk together balsamic vinegar, extra-virgin olive oil, Dijon, honey, minced shallot, 1/2 tsp kosher salt and 1/4 tsp black pepper in a small bowl until emulsified.

Pour half the vinaigrette (reserve the rest) over the salad and toss gently to combine. Let the salad sit for 5 minutes so bread soaks some dressing and tomato juices. Taste and add more dressing as needed.

Toss in shaved Parmesan just before plating.

Pat chicken breasts dry with paper towel. Pound to even thickness (about 1/2–3/4 in) if needed so they cook evenly.

Rub the chicken with 2 tbs olive oil and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp dried oregano.

Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add a thin film of oil if pan is dry.

Sear chicken 4–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Reduce heat slightly if browning too fast and finish in oven at 375°F (190°C) for 5–8 minutes if needed.

Remove chicken to a cutting board and rest 5 minutes, then slice into 1/2-inch strips or cutlets.

Divide the spinach bread salad among 4 plates or 2 large plates (servings as noted).

Arrange sliced chicken on top of each salad portion.

Drizzle reserved vinaigrette over the chicken and salad to taste. Optionally squeeze a little lemon over the chicken for brightness and finish with an extra drizzle of olive oil.

Serve immediately so the toasted bread retains some crispness while also having absorbed tomato juices and dressing.