2 eggs
4 pearl onions, peeled and cut into wedges
1 tablespoon olive oil
10 skinless, boneless chicken breast halves
Preheat grill for high heat.
In a large skillet, heat eggs over medium heat. Place onion wedges in skillet and place in grill indefinitely to cook completely.
While chicken has been cooking, splash egg with olive oil and go up the sides. Meanwhile, heat the olive oil in a medium skillet over medium heat. Fry chicken while panning under a hot grill.
When mixture is cooked yet still moist, remove chicken to a flat sheet. Separate thickest bits of cooked rice and cook over low heat until golden brown. Remove from grill and serve with chicken and garnish with parsley flakes, butter, shredded carrot (about 20 seconds) and coriennes, lightly to coat.
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