Mojito Chicken Breast
1 bunch asparagus, trimmed
3 -4 tablespoons olive oil, divided
1 cup Fisher Chef’s Naturals Slivered Almonds
1 lb boneless skinless chicken breast
1 small onion, minced
2 garlic cloves, minced
2⁄3 cup fresh lime juice
1⁄4 cup light rum
1 teaspoon lime zest
1⁄3 cup mint, chopped
salt and pepper
In a large sheet pan, spread the asparagus out and drizzle with 1-2 tablespoons of the olive oil to coat. Season with salt and pepper.
Next, place the almonds on the pan, add 1 teaspoon of oil to coat then roast in at 400 degrees F for 10 minutes. Remove and set aside.
In a large skillet, heat 1 teaspoon of oil until very hot.
Add the chicken and begin to brown. Add the onion and garlic and sauté until tender — about 7-8 minutes.
Add the lime juice and carefully add the rum and lime zest. Season with salt and pepper. Simmer slowly until cooked.
Toss in half of the almonds and place the hot rice on a warm platter.
Top the rice with the chicken, arrange the roasted asparagus, drizzle the juices on top and garnish with the remaining almonds and mint.