Bettie Boo Posted April 11, 2014 Report Share Posted April 11, 2014 If feeling a little guilty after eating two many handmade truffles, here's a very quick and light chicken dinner to compensate. Takes about 20 minutes after the coleslaw is made, Plenty for two adults. Coleslaw - in a bowl; grate 1 large carrot, 1/4 cabbage (I only had Savoy, but would normally use a combo of Red and Green), 1 small onion - mix well. Grind a good amount of cracked pepper, pinch of rock salt, light salad cream to your liking of "creaminess" and a couple of good dashes of Tabasco. Mix well and cover and place in fridge Chicken - heat a small amount of olive oil in a nonstick fry pan, when oil is hot place 4 whole cloves of garlic in pan and whole chilli (scored in quarters, no need to remove the seeds). Place two boneless, skinless chicken breasts on a piece of cling film (ensure there is enough cling film to cover top of chicken as well) sprinkle cracked pepper, sea salt, hot paprika, dried parsley and fresh roughly chopped rosemary on top of chicken. Cover chicken with cling film and using a rolling pin or tenderizer beat the chicken breast flat. It will pretty much double in size. Flip over, remove cling film from what was the bottom of the chicken, sprinkle same seasonings. Add both chicken breast to fry pan. Green salad - while chicken is frying, make green salad. Contents of your choice. I've used washed Rocket & fresh Endive for the lettuce, radish, tomatoes, cucumber, celery, & a couple of green onions. Dressed with cracked pepper, and oil & vinegar dressing. Entire meal took about 20 minutes and a nice change from our traditional meat, potato and veg.http://rs1020.pbsrc.com/albums/af325/Bettie-Boo/Mainmeals011_zps87027857.jpg~320x480?t=1397199074 Link to comment Share on other sites More sharing options...
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