PICK UP
1          ea        ckn breast, marinated, 8 oz brined, pressed
60        gm       oil, grapeseed
1          ea        lemon belly
10        gm       Persian herbs
30        gm       vinaigrette, lemon
45        gm       mustard

On a 425F griddle, add the grapeseed oil, then the chicken breast. Cook for about 4 minutes, then flip and cook another 3-4 minutes.

In a mixing bowl, add the herbs and vinaigrette, toss to combine.

PLATE – Large SVB Round

Place the cooked chicken breast in the center of the plate and top with the dressed herbs. Add the lemon to the top right and place the mustard in a ramekin on the top left.

CHICKEN BRINE
                        Set 1
215      gm       parsley
90        gm       thyme
80        gm       garlic
700      gm       honey
48        gm       salt
4          gm       black peppercorns
9          gm       bay leaf
7600    gm       water
                        Set 2
2800    gm       lemon, cut in half
7600    gm       water
                        Set 3
30000 gm       water

Place all of set 1 in a cheesecloth and tie making a sachet. Add Set 2 to a pot with the sachet of set 1 and bring to a boil. Remove from heat and add to set 3. Cool and reserve.

MARINADE
200      gm       parsley, fine chop
25        gm       rosemary, fine chop
25        gm       thyme, fine chop
2          ea        lemon, juice & zest
430      gm       grapeseed oil
430      gm       olive oil

Combine all ingredients in a mixing bowl and whisk until fully combined. Taste, adjust seasoning if needed.

PERSIAN HERBS
2000    gm       parsley leaves
1000    gm       mint leaves
500      gm       tarragon leaves
250      gm       Opal basil

Wash, mix, dry

VINAIGRETTE, LEMON
462      gm       juice, lemon
422      gm       oil, olive
215      gm       oil, grapeseed
30        gm       salt, kosher
9          gm       pepper, ground black

Add all ingredients in a vitamix and blend until fully emulsified. Taste, adjust seasoning if needed.