Butterflied Chicken Breast With Mish Mish, Onions and Asparagus

By Spencer Schmerzler
Serves: 4 Cuisine: American

New chef Spencer Schmerzler has created and impressive and easy-to-make dish using some of our best (and favorite) ingredients. Spice Master Lior’s Mish Mish blend and Nahia Fleur de Sel with Espelette Pepper add new dimensions of flavor to a complete dinner in one dish.



For Chicken:

  • Preheat oven to 350 degrees.
  • To prepare each chicken breast: starting at the thickest part of the breast, slice the breast in half without cutting through. Push the breast down so the prepared breast is even.
  • Evenly apply the Mish Mish Spice Blend to the chicken. Sprinkle with Fleur de Sel with Espelette pepper.
  • Heat a pan with Olive Oil and Butter. Quickly brown both sides of the chicken, but do not cook through.
  • Transfer to a baking tray and set the pan you cooked in aside.
  • Bake chicken until cooked through.

For Onions and Asparagus:

  • Bring a pot of water to boil.
  • While waiting, trim the ends off the asparagus about ½ inch up.
  • Blanch the asparagus.
  • In the reserved pan that the chicken was cooked in, add some more oil and butter if needed.
  • Sauté the onions and garlic until just before translucent.
  • Add Mish Mish and Fleur de Sel with Espelette pepper to taste.
  • Add Asparagus to the onion mixture for a few minutes then remove.
  • When plating, top the asparagus with onions.


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