2 cups Israeli Cous Cous

3 cups Stemmed & Stripped Kale, blanched & chopped

 1 each Red Bell Pepper, small dice

 2 teaspoons black currants

 2 teaspoons toasted sliced Almonds

 1 tablespoon chives, chopped fine

 1 teaspoon lemon juice

 ½ teaspoon granulated garlic

 ½ teaspoon kosher salt

 ½ teaspoon black pepper

 ¼ cup Olive oil

 4 each 7-8 ounce chicken breasts

 2 tablespoon olive oil

 ¼ cup white wine

 Salt and pepper to taste

 Heat 2 tablespoon olive oil in a large skillet over high heat, add Cous Cous and toast until golden brown. Transfer the Cous Cous to 1 quart of salted boiling water and cook until al dente or 6-8 minutes. Take off the heat and drain, toss with remaining olive oil to coat and cool. Once the Cous Cous is cooled add the blanched kale, bell pepper, black currants, sliced almonds, chives, lemon juice, granulated garlic, kosher salt, black pepper and mix well. Add the crispy skinned chicken sliced over the top of the salad. This salad can be served hot or cold.

·          Chefs tip; to blanch something is to plunge food into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to heighten color and flavor in this cooking process.

Pre heat oven to 450 degrees, heat large skillet over high heat add 2 tablespoon olive oil and heat, add the four chicken breasts skin side down. Pan sear the chicken breast on the stove top approximately 2 minutes, keep the chicken skin side down and transfer to the oven to finish cooking approximately 12-15 minutes turning the chicken over half way through the cooking process.

·          Chefs tip; once the chicken is finished cooking add white wine and let it rest for approximately 3 minutes, this helps re distribute moisture back through the chicken breast.

WINE PAIRING: Chardonnay