Lemon Pepper Cured Chicken with Fennel Salad

Ingredients

• 1  bundle arugula coarsely chopped
• 0.5 cup celery leaves/tops 
• 3 tablespoons evoo 
• 1  bulb fennel trimmed very thinly sliced plus a small handful of fronds
• 1 teaspoon fennel seeds 
• 2 tablespoons rosemary fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 1 teaspoon sea salt 
• 1 teaspoon granulated onion 
• 1 teaspoon honey 
• 1  juice of lemon juiced
• 2 teaspoons kosher salt 
• 1 tablespoon lemon zest 
• 1 tablespoon brown sugar light
• 4 servings olive oil 
• 4 servings parmigiano-reggiano for shaving
• 0.5 cup parsley leaves 
• 1 teaspoon coarse pepper black
• 4 servings salt and pepper 
• 24 ounces chicken breast boneless skinless

Equipment

• bowl
• frying pan
• whisk
• grill
• peeler

Directions

1. Combine the rosemary, thyme, zest, sugar, salt, fennel seeds, garlic, onion and pepper. Then rub the mixture evenly into the chicken pieces, coating both sides.
2. Place the chicken in a plastic food storage bag and chill several hours or overnight.
3. To serve, heat a turn of the pan olive oil in a skillet, griddle pan or grill over medium-high heat. If using griddle or grill wipe with the oil then add the chicken. Cook the chicken 12 minutes, turning occasionally.
4. Remove from the heat let rest a few minutes, then slice.
5. For the salad: While chicken is cooking, whisk up the lemon juice and honey, season with salt and pepper, and whisk in the EVOO.
6. Combine the parsley, celery, arugula, fennel and fronds. Dress the salad and toss to coat. Then, using a vegetable peeler, add lots of cheese curls to the salad.
7. Serve the salad in shallow bowls and top with sliced chicken breast.
8. Get Rachael's shopping list for this episode's recipes here.