Seared Chicken Breast on a Roasted Tomatillo and Cherry Tomato Sauce
with a Lemon Cucumber Relish and Wilted Green Chard on Garlic Hummus

That's what we just had for dinner.

Emily, my partner, said she was coming home to make dinner. But I was in the mood to create something new in the kitchen. With this week's Full Circle Farm box having tomatillos and lemon cucumbers, my mind went racing. I have been on a Mediterranean kick lately, so I bridged the sweet flavors of the lemon cucumber, tomatillo, and cherry tomatoes (from the last box) to make this explosive flavorful dinner.
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Seared Chicken Breast on Roasted Tomatillo and Cherry Tomato Sauce
with a Lemon Cucumber and Green Onion Relish

2ea chicken breast, cut in half lengthwise
3ea tomatillo
1/4ea onion, yellow large slices
1ea garlic clove
10-15 cherry tomatoes
3T olive oil
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1. Heat oven to 375F. Heat oil in a pan until hot. Put seasoned chicken breast side down and sear until a golden crust appears.
2. Flip chicken breast over and put tomatillos, onion, garlic, and cherry tomatoes around the sides and toss pan to coat all vegetables in oil.
3. Put pan in the oven and roast until chicken is done and the veggies have shriveled and are a small golden color. Depending on the thickness of the breasts, this should take 7-10 minutes.
4. In the meantime, you can make the hummus and relish, and saute the chard.
5. When chicken is done, put the breast on a separate plate. Put all the veggies in a Cuisinart or blender and blend until smooth. (There will be moisture in the pan, use it. It has great flavor).
6. Adjust the seasoning by adding salt and pepper. A little sprinkle of sugar may be needed to blanket some of the acidity.
7. Pour the sauce on the plate and place the chicken on top.
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Hummus

1can Garbanzo beans
2ea clove garlic
1ea lemon, juiced
1/2c-1c olive oil
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1. Place beans, garlic, and lemon juice in blender. Blend on high for 4 or 5 seconds.
2. Open top of the lid to pour oil in while its running. Slowly drizzle it in until you have reached a smooth consistency . You might not need all the oil. Season and put aside.
3. You want the the hummus to be a bit on the garlicky/lemony side because we'll be putting plain sauteed chard on top of it.
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Sauteed Chard

4-5 leaves of Chard, chopped medium size
2T olive oil
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1. Heat oil in a saute pan. When oil is hot, add chard and saute until al dente. Season with salt and pepper.
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Lemon Cucumber and Green Onion Relish

1ea Lemon cucumber, small diced
3ea green onion, same size as cukes
2ea basil leaves, minced up
1/2tsp rice wine vinegar
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1. Mix everything in a bowl, season and place on top of chicken.
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To plate the dinner: Scoop a spoonful of hummus on the plate and place the chard on top. Put a spoonful of the tomatillo sauce next to the hummus, and the chicken on top of the sauce. Drizzle the relish on top the chicken. My favorite was a little bit of everything in one bite.

This weekend is my 3oth birthday. Celebrating it with food and friends is what's going down. I'll talk to you all after the festivities with stories and recipes. Until then eat, drink, and be merry.