Corn Chicken with Wheat Salad

Ingredients

• 4 pieces boneless chicken breasts (with skin)
• 300 g young spinach
• 100 g soft wheat
• 3 tomatoes
• 1 bunch parsley
• 1 tbsp oil
• 20 g butter
• Lemon juice
• 3 tbsp cold-pressed olive oil
• Salt
• Pepper
• rosemary

Instructions

1. 1.

   Cook the pearl wheat in plenty of salted water for 15‑20 minutes until tender. Drain. Score the tomatoes crosswise, blanch them in boiling water and peel off the skins. Halve, core, and dice the flesh. Mix 3 tbsp of tomato cubes with half the lemon juice and the 3 tbsp oil; season with salt and pepper.

2. 2.

   Season the chicken breasts with salt and pepper. Heat oil with butter in a pan and brown the breasts skin‑side down until crisp. Flip and brown the meat side golden. Near the end, add rosemary to the pan and pour the rosemary‑butter over the chicken.

3. 3.

   Combine the pearl wheat with remaining tomato cubes and chopped parsley; season with the rest of the lemon juice, salt, and pepper. Wash and dry the spinach, then mix with the tomato vinaigrette. Serve the chicken breasts with the wheat salad and spinach.