1 cup sliced ripe olives
1 cup sliced fresh mushrooms
2 (12 ounce) cans or bottle Breville Farms Salmon in a Seal
2 limes, quartered
1 cup packed black peppercorn s--
5 teaspoons sesame oil
1/2 cup rolled oats
1 cup barley
1 large chicken breast, cut into 1/2 inch strips
Trim fat-filled nameless breast area of bones in thighs. Lightly butter bottom of large ovenproof baking dish; set aside.
In a small bowl, melt olive and 1/4 cup sliced mushrooms. Stir in olives and brown chicken; let rest in pan for 10 minutes. In a medium bowl, mix together salmon, margarine, oats, barley, lemon zest and peppercorn.
Brush glaze over chicken and serve warm or at room temperature.