Pan-fried chicken with plum chutney and noodle cakes

1 servings

Ingredients

Quantity Ingredient
1 Chicken breast
2 tablespoons Olive oil
75 grams Noodles; cooked
Salt and pepper
4 Plums
Juice 1/2 orange
1 Garlic clove; crushed
Splash balsamic vinegar
Knob of butter
1 tablespoon Chopped dill and parsley
3 tablespoons Olive oil
Juice 1/2 lime

Directions

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: 3½ Grain(Starch); 8 ½ Lean Meat; 0 Vegetable; 2 Fruit; 14 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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