Source: educazionenutrizionale.granapadano.it

PRESENTATION

A main course made with chicken, lemon, chives, thyme, marjoram, parsley, dill, cornstarch, extra-virgin olive oil, Grana Padano PDO, salt, and pepper.

INGREDIENTS:

Serves 4

• 14 oz chicken (4 half chicken breasts)
• 1 lemon
• 1 bunch of fresh herbs: chives, thyme, marjoram, parsley, and dill
• 2 tablespoons cornstarch
• 3 tablespoons extra-virgin olive oil
• Salt and pepper
• 1,4 oz Grana Padano PDO

INSTRUCTIONS:

Wash, dry, and finely chop the fresh herbs.

Clean the four half chicken breasts, removing cartilage and excess fat.

Using a long, sharp knife, cut a pocket into the center of each half breast. Thinly slice the lemon.

Salt the lemon slices, sprinkle them generously with the chopped herbs, and insert 4–5 slices into each pocket.

Mix the cornstarch with most of the remaining herbs (set a small amount aside for garnish), a pinch of salt, and pepper.

Lightly coat the chicken breasts with this mixture.

Brown the chicken in a skillet with 2 tablespoons of olive oil for about 5 minutes.

Transfer to a baking dish and finish cooking in a preheated oven at 180°C (350°F) for 10 minutes. Let rest with the oven off and the door slightly open for 5 minutes.

Slice the chicken and season with the remaining herbs, a pinch of salt, 1 tablespoon of olive oil, and slivers of Grana Padano.

ALLERGENS:

• Dill: may cause contact allergy and cross-reactivity in individuals allergic to Artemisia pollen
• Chives: possible cross-reactivity in cases of garlic or onion allergy
• Grana Padano PDO: milk allergens
• Lemon: lemon intolerance or possible cross-reactivity in grass pollen allergy
• Marjoram: possible cross-reactivity in individuals sensitive to Lamiaceae (mint family): thyme, sage, mint, rosemary, oregano, catnip
• Cornstarch: possible cross-reactivity in individuals sensitive to grasses
• Extra-virgin olive oil: allergy is uncommon; intolerance not described
• Pepper: possible cross-reactivity in spice intolerance
• Parsley: possible cross-reactivity in allergy to spices, Artemisia, or Asteraceae
• Thyme: possible reactivity in individuals sensitive to spices

NOTE

• Prepare and handle under strict hygienic conditions.

Nutritional Benefits of the Ingredients

• Dill: helps increase diuresis
• Chives: rich in carotenoids that support the immune system; minerals, vitamins, and antioxidants help protect the cardiovascular system and liver function
• Grana Padano PDO: supports proper liver function
• Lemon: rich in antioxidant compounds (vitamin C, beta-carotene, cryptoxanthin, lutein, zeaxanthin) that promote liver cell regeneration, immune function, and cardiovascular protection; suitable for kidney patients and beneficial for liver function due to its vitamin, mineral, and antioxidant content
• Marjoram: a good source of antioxidants that support cardiovascular and immune system function
• Extra-virgin olive oil: a source of vitamin E, which protects the immune system from harmful fatty acids
• Pepper: contains piperine, a powerful antioxidant; improves insulin sensitivity, lowers cholesterol levels, and activates metabolism; recommended for people with cardiovascular issues
• Chicken: lean white meat provides selenium to support the immune system and contains no saturated fats that could impair liver or circulatory function
• Parsley: rich in carotenoids, minerals, vitamins, and antioxidants that support the immune system and protect the cardiovascular system; suitable for kidney patients and beneficial for liver function
• Thyme: supports liver function (choleretic/cholagogue effect) and has diuretic properties due to chlorogenic and caffeic acids

SAFETY / INTENDED USE

Also suitable for individuals with:

• Anorexia / weight loss
• Mucositis (inflammation and lesions of the oral cavity), with caution depending on the degree of acidity

In cases of dysphagia (chewing and swallowing difficulties), serve the product cut into small, uniformly sized pieces and accompanied by gravy, purée, mayonnaise, sauces, creams, béchamel, or cream.