Say cheese with your grilled chicken

Kapi-Mana News - - WHAT’S ON -

One serv­ing may not be enough; this is so de­li­cious!

GRILLED CHICKEN WITH BEET­ROOT, BLUE CHEESE AND CROU­TONS Roasted beet­root

2 beet­roots, peeled and diced 1cm

Grilled chicken

600g bone­less, skin­less chicken breasts

1 ta­ble­spoon finely chopped fresh tar­ragon leaves (or use 1 tea­spoon dried tar­ragon)

Zest of 1 lemon

Crou­tons and salad

4-5 slices of your favourite bread (like, fo­cac­cia, cia­batta), diced 2-3cm un­til you have about 3 cups worth 2 pears, skin on 100-150g creamy blue cheese

cup toasted wal­nuts 120-150g rocket leaves

To serve

cup pomegranate vinai­grette (see be­low) Pre­heat oven to 200 de­grees Cel­sius. Line an oven tray with bak­ing pa­per.

Start by pre­par­ing the pomegranate vinai­grette (see be­low) to go with the meal.

Toss beet­root with a driz­zle of olive oil on pre­pared tray and sea­son with salt and pep­per. Roast for 20-25 min­utes, un­til ten­der.

Pat chicken dry with pa­per tow­els and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through hor­i­zon­tally to make two thin steaks. Place on a plate, driz­zle with a lit­tle olive oil and coat with tar­ragon and lemon zest. Sea­son with salt and pep­per and set aside.

Place bread in a medium-sized bowl with a driz­zle of olive oil. Sea­son with salt and pep­per and add to tray with beet­root (push aside). Roast for about 5 min­utes, un­til crispy.

While crou­tons are roast­ing, pre­pare the rest of the salad. Slice pears in half length­ways and thinly slice, dis­card­ing cores; dice cheese 1cm. Place pears, cheese, wal­nuts and rocket in a large bowl.

Heat a driz­zle of oil in a large fry-pan on medium-high heat. Cook chicken for about 2 min­utes each side (depend­ing on thick­ness), un­til golden and just cooked through. Re­move and cover with foil to rest for 2 min­utes be­fore slic­ing.

Add beet­root, crou­tons and pomegranate vinai­grette to bowl with salad and toss to com­bine.

To serve, di­vide salad among bowls or plates and top with sliced chicken.

Pomegranate vinai­grette

In a large bowl, whisk to­gether 1 tea­spoon Di­jon mus­tard; 2 ta­ble­spoons pomegranate mo­lasses; 2 ta­ble­spoons white wine; and 1 ta­ble­spoon runny honey. Add 6-7 ta­ble­spoons olive oil in a thin stream while whisk­ing con­stantly un­til all is in­cor­po­rated. Sea­son to taste with salt and pep­per. Will keep in fridge for a week.

Recipes ex­tracted from

Din­ner­time Good­ness by My Food Bag& Na­dia Lim,

pub­lished by Pen­guin NZ, RRP: $45.

Pho­tog­ra­phy by Tam West.

TAM WEST

Blue cheese buffs will love this flavour­some chicken salad.

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