petto di pollo con indivia Belga e prugne
chicken breast with Belgian endive and prunes
Ingredients
- 1 boneless, skinless chicken breast (about 6 ounces)
- 3 teaspoons extra-virgin olive oil
- Salt
- 1 large Belgian endive, quartered
- 5 pitted prunes, halved
Instructions
Rub chicken with 1 teaspoon of the oil. Heat a grill pan or cast iron skillet over medium-high heat. Reduce heat to medium and grill chicken until browned and cooked through, about 5 minutes per side. Season with salt.
While chicken is cooking, cut small core from endive quarters and discard. In a medium skillet, heat remaining 2 teaspoons oil over medium heat. Add endive and prunes; cook, stirring occasionally, until endive is softened, about 5 minutes. Season with salt. Serve chicken over endive and prunes.