6 garlic cloves, sliced and blanched
1/4 cup fresh basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Salt and fresh ground pepper
2 large double boneless chicken breast
In a small mixing bowl combine garlic, basil, 1-tablespoon olive oil and lemon juice. Toss well and place equal amounts under the skin of each chicken. Season breast with salt and pepper. Preheat cast iron skillet over medium heat. Add 1 tablespoon olive oil. Place chicken, skin side down, in cast iron skillet and top with a smaller cast iron skillet. Cook until skin is golden brown and crisp, about 5 minutes. Remove smaller skillet and turn chicken over and cook until cooked through, about 4 minutes. Serve with wilted greens and drizzle with balsamic and lemon.
4 Tbs extra virgin olive oil
2 cloves garlic, thinly sliced
2 cups organic kale cut into 1/2-inch strips
1 cup organic baby spinach
1 roasted red bell pepper, sliced thin
Salt and freshly ground pepper to taste
1-Tablespoon Balsamic Syrup
In a large cast iron skillet, heat the olive oil until just smoking. Add the garlic and sauté until light brown. Toss in the kale, spinach and red bell pepper and sauté, stirring quickly, about 2 to 3 minutes, until just wilted but not too soft. Remove from the heat and season with salt and pepper.