A recipe for chicken and semolina with slivered almonds and hints of lemon.
4 chicken breasts
3 tablespoons of organic balsamic vinegar of Modena
6 tbsp freshly pressed olive & lemon oil
1 tablespoon of olive oil with lemon confit
200 gr of medium semolina
½ bunch of flat parsley
100 grams of slivered almonds.
Cut the chicken breasts into pieces and place them in a dish. Mix in a bowl, the balsamic vinegar, 4 tablespoons of lemon oil, the spoonful of lemon confit olive oil and sprinkle the chicken fillets with the marinade. Season with salt and pepper, cover with cling film and leave to marinate for 1 hour at room temperature.
Cook the semolina. Chop the parsley. Quickly roast the almonds dry in a frying pan. Once cooled, deseed the semolina, season and sprinkle with 2 tablespoons of olive & lemon oil. Add parsley, almonds and mix gently.
Remove the chicken pieces from the marinade and fry them in a hot pan until golden brown. Arrange the semolina on plates, place the chicken pieces on top and drizzle with the rest of the marinade.