Farmer Focus™ Chicken Skillet Combo

Farmer Focus™ Chicken Skillet Combo

A quick and easy grilled combo served directly from the cast iron skillet


  • 2 Servings
  • 1 Whole 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:

  1. Score the eggplant halves in a diamond pattern, sprinkle lightly with salt, put cut-side down on a plate and set aside.
  2. Brush the cut sides of the zucchini and tomatoes – each with 1 teaspoon of olive oil, set aside.
  3. 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:

  1. Heat a large cast-iron skillet over high heat for 5 minutes.
  2. 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.
  3. 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.
  4. Put the tomatoes in the skillet, cut sides down and brown for about a minute, Remove to the platter and season to taste.
  5. 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.
  6. Put the radicchio leaves in the skillet, seam side down, cook for a minute on the first side, turn them.
  7. Remove the skillet from the heat, arrange the chicken breasts with the vegetables around them and serve.
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