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.