HARVESTLAND® Chicken Breast with a Warm Spring Bulgur Salad

Servings: 12

12 PERDUE®HARVESTLAND® NO ANTIBIOTICS EVER Boneless, Skinless Chicken Breasts (57636)
1 qt. Baby arugula
4 tbsp. Butter — room temperature
3 c. Carrot — shaved
1 1/2 c. English peas — blanched
6 c. Bulgur — cooked
2 c. Radish — quartered
1/4 c. Shallots — minced
Salt & Pepper to taste

Preheat oven to 350ºF.
Season HARVESTLAND Organic Chicken Breasts with salt and pepper.
Roast in oven for 12-15 minutes until an internal temperature of 170ºF is reached.
In a large rondeau over medium high heat, add the butter and shallots, and cook for 2 minutes
Add the carrots and radish and cook for an additional 2-3 minutes, until the carrots soften.
Add in the bulgur and peas, stir until warmed through and season with salt and pepper.
Prior to serving, allow the chicken to rest for 8 minutes. Toss the baby arugula in with the bulgur and serve.

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