250 g I Salvaminuti Barley
250 g chicken breast
30 g courgette
30 g aubergine
extra virgin olive oil, salt, oregano, rosemary and mint
Boil I Salvaminuti Barley for 10-12 minutes in plenty of salted water. Once cooked, drain and leave to cool.
While the Barley is cooking, wash and dice the vegetables. Heat a drizzle of oil and the rosemary in a pan before adding the vegetables. Cook the vegetables for about 7 minutes on a medium heat. When they are ready, put them to one side.
Separately, cut the chicken into strips and roll in breadcrumbs with the oregano, chopped mint and a pinch of salt.
Preheat a non-stick pan with a drizzle of oil and cook the chicken all the way through.
Meanwhile, add the cooked Barley to the pan of vegetables and stir for 2 minutes on a high heat. Season to taste.
Put the Barley and vegetable mix on the plate and top with the crunchy chicken. And now enjoy your masterpiece.