Created By: Milton Hernandez Cedeno – Pennsylvania ProStart Student
Perfect your pan-sear technique with this simple chicken dish served on a bed of quinoa from Pennsylvania ProStart student Milton Hernandez Cedeno.
Bring Salt and Water to a boil in a small saucepan.
Add Quinoa, then drop to a simmer. Simmer for about 15 minutes.
On medium heat, heat Canola Oil on a small Sauté Pan and Pre-heat an oven to 375.
Season both sides of the Chicken Breast with Salt and Pepper.
Place Chicken Breast in Sauté Pan, leave for 3-5 minutes or until a golden crust has developed on the bottom of the Chicken Breast.
Flip the Chicken Breast, then immediately put Sauté Pan in the oven. Remove Chicken Breast from oven and allow to rest for about 3 minutes once it has reached an internal temperature of 165 degrees.
In a small Saucepan, bring Balsamic Vinegar to a boil.
Then lower to a simmer for about 15 minutes or until Balsamic Vinegar has been reduced by about 75%.
Quarter Cherry Tomatoes and place in a medium sized bowl along with Arugula, set aside.
Finely Chop Basil and Mince Garlic Clove.
In a small bowl, add all ingredients, but Tomatoes and Arugula, and vigorously whisk together until Canola Oil and Apple Cider Vinegar are completely emulsified.
Add Vinaigrette to Arugula and Cherry Tomatoes and toss until all leaves have been coated in the Vinaigrette.