recipes
Artichoke crusted breast of chicken on a bean minted salad
Serves: 2
2018-05-17
Ingredients
- 500g chicken breast
- 60g artichoke dip (Camel Brand)
- 50g breadcrumbs
- 1/2 chilli
- 1 lime
- 1 fresh pear
- 2 tbsp chopped parsley
- Bunch baby spinach
- 80g kidney beans
- Small bunch mint leaves
- 6 sundried tomatoes
- 1 spring onion
- 1 tbsp brown sugar
- 50g blue cheese
- 1 tbsp walnuts, crushed
Method
Cut the chicken in 2 portions and season and seal from both sides. Mix well the bread crumbs and parsley together with the chopped chilli and lime zest, Once chicken is sealed brush with the artichoke dip and cover with the crust. Finish in the oven at 180`c until chicken is cooked through. Cut the Pear in quarters, place on an oven tray, sprinkle with brown sugar and grill until golden brown. In a bowl toss well with some olive oil the mint, spinach, beans, crushed cheese, walnuts, sundried tomatoes and chopped spring onion. Allow the pear to cool down than place in the middle of the plate with the salad on and the chicken on top.
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