GRILLED CHICKEN WITH BEET­ROOT, BLUE CHEESE AND CROU­TONS

South Waikato News - - Your Paper, Your Place - Roasted beet­root Grilled chicken To serve

❚600g bone­less, skin­less chicken breasts

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

Zest of 1 lemon

❚❚❚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 1⁄2 cup toasted wal­nuts 120-150g rocket leaves

❚1⁄4 cup pomegranate vinai­grette (see be­low) Pre­heat oven to 200 de­grees Cel­sius. Line an oven tray with bak­ing pa­per.

Start by pre­par­ing the

❚2 beet­roots, peeled and diced 1cm 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.

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