PAN ROASTED CHICKEN WITH BUTTERNUT, BACON AND FETA SALAD
Recipe from Chef John van Zyl, courtesy of UCOOK
A light yet filling meal perfect for lunch or dinner, easy to make and great to share. Use your Breville Healthsmart Grill for a
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|Streaky bacon slice
|Red wine vinegar
Salt & pepper
Preheat your oven to 200 degrees and prepare a greased or tinfoil lined baking tray.
Cut your butternut chunks into 2cm cubes. Place the butternut on the tray and drizzle over some olive oil and seasoning. Mix well and pop into the oven (when it has reached temperature) to cook until the butternut is soft and caramelised, about 35 minutes. Give them a shift every 10 minutes for even colouring.
In the meantime, place a pan over a low-medium heat, dry toast the flaked almonds until golden, about 3-5 minutes. Shift them around the pan for even colouring. Remove from the pan and set aside to cool. Don’t wash this pan just yet!
While your almonds are toasting up, pick the leaves of sage from the stalks and rinse your wild rocket.
Place that same pan back over a medium heat, add a splash of cooking oil and your bacon slices. Fry until crispy, about 4-6 minutes. Turn them as they colour and crisp up! Remove from the pan, roughly chop and set aside. Don’t wash this pan just yet!
In the meantime, ready a small bowl for your dressing. Using a whisk or fork, emulsify the Dressing Mix by adding the 1 / 2 / 3 tablespoons of olive oil in a steady stream -stirring constantly. Season to taste with further and pepper. Set aside.
When your butternut has about 10 minutes to go….
Return that same pan (wiped down if necessary) over a medium heat. Alternatively, use your Breville Healthsmart Grill. Add a further drizzle of cooking oil and when hot, pan roast the chicken breast(s) until golden brown on both sides and cooked through. This should take about 4-5 minutes per side. CHEFS TIP: Ideally only turn the chicken once. If the heat of the pan is too high/low or the chicken breast is bigger than usual, adjust the cooking time accordingly.
After turning the chicken, add your sage and a knob of butter to the pan. Season with salt and pepper.
Slice open to test that the chicken is cooked through, and if so, remove from the pan and allow it to rest for 1 minute. Don’t wash this pan, it’s got the good stuff!
In a bowl, toss together your rocket, butternut, feta, flaked almond, crispy bacon and dressing. Plate up, top with the hot chicken breast and spoon over the sage and butter sauce from your pan.
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