Hi, I’m Amy Riola. Today I’m working in the kitchen at Silvertop at Arlington, Virginia. And we’re making citrus chicken breast with phenol, capers, and pie nuts. And our chicken has just finished simmering for about 20 minutes and I’m going to take the lid off and show you what it looks like. You can see that our stock is really mixed in with the flavor of the phenol and with the chicken. So we got a nice dark color even though that was just chicken stock that we put in there. Our chicken is cooked through as well as our phenol. And we can start plating it by putting our chicken down first. What I’d like to do is take a one nice big piece here. And then take some phenol and place the phenol right of top of the chicken and on the sides. And it’s really nice to scrape up some of the pie nuts and some of the raisins as you do that with the phenol. And then if you can remove a little bit more of the raisins, they make a great garnish for the very top of the dish. They kind of creating a cone. Whenever you plate something, it’s really nice to have it come up to a point at the top. It just makes it look a little bit more special. And especially when you’re eating healthy, it’s the presentation of things is really, really important. So I’m just going to do it that way and then wipe up the excess on the end. And again, we’ve got all of these wonderful, flavorful ingredients in there that are so nutritious like our lean chicken breast which is full of protein, we’ve got our phenol that’s full of vitamin C and potassium. We’ve got a little bit more protein and healthy fat from the pie nuts and some more good ingredients like the extra virgin olive oil and the raisins. So this is a great tasty dish to serve your family anytime of year. I hope you enjoy it.