Chicken Skillet Combo


Throw it all together and serve directly from your cast-iron skillet





  • 1 Whole SVO Farmer Focus Boneless-Skinless Chicken Breast, halved, pounded to 3/4 inch

  • 4 Tablespoons olive oil

  • 2 Tablespoons dijon mustard

  • Fresh rosemary, 2 sprigs

  • 2 Baby eggplants, halved lengthwise

  • 2 Small zucchini, halved lengthwise

  • 2 Vine ripened tomatoes, halved lengthwise

  • Salt, pepper to taste

  • 4 Slices mozzarella cheese

  • 4 Radicchio leaves

Adapted from a recipe that originally appeared in Food & Wine magazine.



Marinate the chicken:

1. Combine marinade in a small bowl – 4 teaspoons olive oil, 2 tablespoons mustard and rosemary; put in a plastic bag, add chicken breasts and distribute the marinade with your fingers. Refrigerate 1 – 4 hours.

Prep the vegetables:

2. Score the eggplant halves in a diamond pattern, sprinkle lightly with salt, put cut-side down on a plate and set aside.

3. Brush the cut sides of the zucchini and tomatoes – each with 1 teaspoon of olive oil, set aside.

4. Put a slice of mozzarella on each radicchio leaf, fold the leaf into a package, brush with remaining 2 teaspoons olive oil and set aside.

Heat the skillet; grill veggies and chicken:

5. Heat a large cast-iron skillet over high heat for 5 minutes.

6. Remove the chicken from the refrigerator. With a paper towel, pat the eggplant halves dry, brush with 1 tablespoon of olive oil and put into the skillet. Cook, turning until they are soft and nicely browned, about 10 minutes. Remove to a platter.

7. Put the zucchini in the skillet and cook, turning until nicely browned, 3 – 4 minutes. Remove to platter, season with salt and pepper to taste.

8. Put the tomatoes in the skillet, cut sides down and brown for about a minute, Remove to the platter and season to taste.

9. Put the chicken breasts in the skillet, marinade should be generous; cook for 2 minutes, turn and cook 1 minute or until nicely browned on both sides. The marinade will become a golden crust. Remove to the platter.

10. Put the radicchio leaves in the skillet, seam side down, cook for a minute on the first side, turn them.

11. Remove the skillet from the heat, arrange the chicken breasts with the vegetables around them and serve.