Organic Chicken Breast with Fennel & Rocket Salad

Organic Chicken Breast with Fennel & Rocket Salad

4 chicken breasts, skin on
Juice of 1 lemon
1 tablesp. olive oil
Salt and black pepper

Fennel Salad
2 fennel bulbs, sliced thinly as possible
2 tablesp. olive oil
Juice of 1 lemon
1 tablesp. Lakeshore mustard
Handful rocket leaves per person

An hour or two ahead if possible place the chicken breasts in a shallow dish. Pour over the lemon juice, olive oil and seasoning.

Prepare the salad – put the sliced fennel in a large bowl, in another small bowl mix the olive oil, lemon juice and mustard together, taste for seasoning. Mix the fennel and dressing together – set aside.

Seal the chicken breasts on a hot pan until well browned. Then finish cooking in the oven for 10-15 minutes.

Serving Suggestions
Slice the chicken, serve with a mound of the salad and the rocket leaves on top. Drizzle with a little olive oil and balsamic vinegar and a little black pepper

Serves 4

Source: Bord Bia

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