| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 2 |
tb |
Olive oil |
| 75 |
g |
Noodles; cooked |
|
|
Salt and pepper |
| 4 |
|
Plums |
|
|
Juice 1/2 orange |
| 1 |
|
Garlic clove; crushed |
|
|
Splash balsamic vinegar |
|
|
Knob of butter |
| 1 |
tb |
Chopped dill and parsley |
| 3 |
tb |
Olive oil |
|
|
Juice 1/2 lime |
INSTRUCTIONS
FOR THE CHUTNEY
FOR THE HERB OIL
Preheat oven to 200c/400f.
1 Season the chicken. Panfry in 1 tbsp olive oil and transfer to the oven
for
15 minutes.
2 For the Chutney: Halve and stone the plums and place in a saucepan with
the other ingredients. Cook on a medium heat for 10-15 minutes.
3 For the Herb Oil: Whiz the ingredients together in a blender. Heat 1 tbsp
oil in a frying pan, using two 3" rings, place the noodles inside and fry
for 2-3 minutes on each side.
4 Serve the chicken breast on the noodle cakes, along with some chutney and
drizzle with the herb oil.
Converted by MC_Buster.
Per serving: 1531 Calories (kcal); 99g Total Fat; (57% calories from fat);
73g Protein; 89g Carbohydrate; 257mg Cholesterol; 199mg Sodium Food
Exchanges: 3 1/2 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 14
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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