Organic Chicken Breast with Fennel & Rocket Salad
Ingredients:
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
Method:
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