Garlic Crusted Chicken and Witlof Salad

Khanh Ong

Ingredients:

  • 2 slices of crusty whole-grain bread
  • 2 large cloves of garlic
  • The zest of 1 lemon
  • A pinch of salt
  • EVOO
  • 300g chicken breast

Witlof Salad:

  • 1 green and 1 purple witlof
  • 1⁄2 a cup of frize leaves
  • 2 figs
  • juice of 1 lemon
  • 1 tbsp
  • EVOO
  • 2 tsp honey
  • a pinch of salt

Method:

  1. In a food processor blitz bread, garlic, lemon zest and salt until a fine crumbie texture.
  2. On a large piece of baking paper splash a nice lash of EVOO place chicken breast in the centre, fold over baking paper and pound chicken until flat even about 1cm
  3. Cover one side with crumb, then the other side.
  4. In a large pan on high add 1 tbsp of EVOO and fry pieces of chicken for 3-5 minutes on each side.
  5. Flip for a further 2-4 minutes.
  6. Set aside to rest.
  7. Chop into strips.

Witlof Salad:

  1. Break of all the witlof leaves and place in a mixing bowl.
  2. Cut the figs into 6ths and toss them into the bowl
  3. In a small bowl combine lemon juice, EVOO, honey and salt.
  4. Dress salad with dressing.

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