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Ingredients
  • subheading: For the Chicken:
  • 1 pound Chicken Breast, halved
  • 2 tablespoons Garlic Olive Oil or Clarified Butter
  • Salt and Pepper, to taste
  • 1 tablespoon Butter
  • ½ cup Sun-Dried Tomatoes, finely chopped
  • 1 tablespoon Tomato Paste
  • 1 tablespoon Garlic, minced
  • ½ to ¾ cup Chicken Stock
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Red Chili Pepper Flakes
  • 12 Fresh Basil Leaves, plus more for chiffonade
  • 1 cup Spinach Leaves
  • Zest of 1 Lemon
  • ½ cup Heavy Cream
  • 1 tablespoon Dijon Mustard
  • ½ cup Parmesan Cheese, grated
  • subheading: For the Barley Side:
  • 1 cup Quick Barley
  • 2 cups Chicken Stock
  • 2 tablespoons Butter
  • ½ Red Bell Pepper, finely diced
  • 2 tablespoons Parmesan Reggiano, grated
  • 1 tablespoon Parsley chopped and a few basil leaves if you have them
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