Oil a rimmed baking sheet. In a heavy saucepan over medium-high heat, stir the barley constantly for about 5 minutes, or until it smells toasty. Add the water and a pinch of salt. Bring to a boil and adjust the heat to a simmer. Cook for 40 to 45 minutes, or until tender. Drain in a strainer and spread on a plate to cool. Meanwhile, mound the squash in the center of the baking sheet. Sprinkle with the sumac, salt, and pepper.
Drain and transfer to a large bowl. In a saucepan fitted with a steamer insert and several inches of boiling water, steam the asparagus in a covered pan for 3 minutes or until bright green and just tender. Cool under cold running water; drain well. Pat dry with paper towels. Add the asparagus, peas, tomatoes, and parsley to the barley. Set the oven at degrees.
Have on hand a rimmed baking sheet. In a shallow soup bowl, thoroughly beat the egg with the water. On a dinner plate, toss the almonds with the paprika, salt, and pepper. Spread in one layer. Dip a chicken breast in the egg to coat it, allowing the excess to drip back into the bowl.
Place it on the plate of almonds, and press to coat it. Turn to coat it on the other side. Transfer to the baking sheet. Repeat with the remaining breasts.
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