BABY BEET­ROOT AND BIT­TER LET­TUCE WITH PRO­SCIUTTO CHICKEN

Super Food Ideas - - WEEKNIGHT -

SERVES 6 PREP 15 MIN­UTES COOK 40 MIN­UTES

2 bunches baby beet­root, trimmed 8 slices pro­sciutto 4 x 200g chicken breast fil­lets 1 bunch as­para­gus, trimmed, cut into 5cm lengths ½ red oak let­tuce, trimmed, leaves sep­a­rated 1 green wit­lof, leaves roughly torn 1 pur­ple wit­lof, leaves roughly torn Chive Dress­ing 1 or­ange 2 ta­ble­spoons finely chopped fresh chives ¼ cup ex­tra vir­gin olive oil 1 ta­ble­spoon white wine vine­gar 2 tea­spoons whole­grain mus­tard

1 Pre­heat oven to 180°C/160°C fan-forced. Wrap each beet­root in foil. Place in a roast­ing pan. Bake for 30 min­utes or un­til ten­der. Set aside to cool slightly. Us­ing dis­pos­able gloves, peel and dis­card skin from beet­root. Cut in half. 2 Make Chive Dress­ing Us­ing a zester, re­move rind from or­ange. Juice or­ange. Place zest, 1 ta­ble­spoon or­ange juice, chives, oil, vine­gar and mus­tard in a screw-top jar. Sea­son with salt and pep­per. Se­cure lid. Shake well to com­bine. 3 Wrap two slices of pro­sciutto around each chicken breast. Sea­son with pep­per. Heat a large fry­ing pan over medium heat. Cook chicken, in 2 batches, for 1 to 2 min­utes each side or un­til golden. Trans­fer to a bak­ing tray. Bake for 8 min­utes or un­til cooked through. Cover loosely with foil. Set aside for 5 min­utes to rest. Thickly slice. 4 Mean­while, cook as­para­gus in a medium saucepan of boil­ing salted wa­ter for 1 to 2 min­utes or un­til bright green and al­most ten­der. Re­fresh un­der cold wa­ter. Drain well. 5 Ar­range let­tuce, wit­lof, as­para­gus and beet­root on serv­ing plates. Top with chicken. Driz­zle with dress­ing. Serve. NUTRI­TION: (per serve) 1518kj; 16.4g fat; 3.7g sat fat; 40.7g pro­tein; 10.3g carbs; 6g fi­bre; 120mg chol; 621mg sodium.

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