Ingredients
- Chicken breasts, preferably free-range or organic for the best flavor
- Mozzarella cheese, sliced or grated
- Ripe avocados, sliced
- Cherry tomatoes, for the compote
- Garlic cloves, finely chopped
- Shallots, finely diced
- Bacon, chopped into small pieces
- Brussel sprouts, previously prepared as per your crispy recipe
- Olive oil, salt, and pepper for seasoning
- Fresh herbs (like basil or parsley) for garnish
Instructions
- Marinate and Cook the Chicken:
- Marinate the chicken breasts with your choice of marinade, tailored to bring out a smoky, herby flavor.
- Cook the chicken on a wood-fired grill to infuse it with a rich, smoky taste until the juices run clear and there’s a nice char on the outside.
- Prepare the Compote:
- In a pan, sauté the chopped bacon until crispy. Remove the bacon and set aside, leaving the fat in the pan.
- Add the garlic and shallots to the bacon fat and cook until aromatic and softened.
- Toss in the cherry tomatoes and cook until they blister and release their juices, then add back the bacon.
- Assemble the Dish:
- Once the chicken is cooked, top with mozzarella and allow it to melt over the warm chicken.
- Arrange the sliced avocado on top of the melted cheese.
- Spoon the warm tomato and bacon compote over the avocado.
- Prepare the Brussel Sprouts:
- Reheat your crispy Brussel sprouts in the oven or on the stovetop until they regain their crunch.
- Serve:
- Serve the California chicken with a side of the crispy Brussel sprouts.
- Garnish with fresh herbs for a pop of color and flavor.
