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Archive for August 2nd, 2007

I’ve been working extra hours the last week or so due to the financial year end, hence Alan was left with dinner preparations. He went to the supermarket clueless as to what to prepare for dinner, and it was only as he browsed he came up with this dish. He was going to use cream to make a sauce but didn’t buy any as he thought we had a bottle at home. Only after he came home did he realise it had gone rotten! So at the last minute he came up with this coulis. I honestly felt the coulis was a better choice over a creamy sauce as it brought out the juiciness and tenderness of the chicken breast.

Ingredients:

Chicken Breast:

  • Salt
  • Ground black pepper
  • Lemon juice

Coulis:

  • Sun-dried tomatoes
  • Parsley
  • Chives
  • Lemon juice
  • Salt and pepper

Salad:

  • Salad mix
  • Feta cheese
  • Balsamic vinegar

Method:

  • Preheat oven to 200C.
  • Wash chicken breast. Rub both sides with salt, black pepper and lemon juice. Set aside
  • Heat pan with butter, sear chicken breast on both sides till a bit brownish.
  • Line a baking tray with aluminium foil. Place chicken breast and bake in oven till cook.
  • Mince coulis ingredients together and mix it with salt, pepper and lemon juice in a bowl.
  • Toss salad mix, feta cheese and about 1 tbsp of balsamic vinegar together.
  • Lay out salad on a serving plate. Spoon coulis onto plate, remove chicken from oven and place on top of coulis. Serve hot.

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