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Categories:
chicken breasts olive oil lemon fresh ground black pepper salt flat leaf parsley pistachios red onion red chile yogurt olive oil lemon juice salt fresh ground black pepper
Viewed: 57 - Published at: 4 years agoIngredients
- 4 skinless chicken breasts
- 80 ml extra virgin olive oil
- 1 lemon, sliced
- fresh ground black pepper, to taste
- sea salt, to taste
- 10 g flat leaf parsley
- 65 g pistachios, roughly chopped
- 12 red onion, finely sliced
- 1 grapefruit, segmented
- 1 finely red chile, sliced
- 250 ml plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- sea salt, to taste
- fresh ground black pepper, to taste
Method
- Slice each chicken breast into three escalopes.
- Place the chicken escalopes on a chopping board, cover with a freezer bag and pound them until they are about 5 mm (1/4 inch) thick.
- Place the chicken escalopes in a flat ceramic dish and pour 60 ml (1/4 cup) of the olive oil over them.
- Scatter the lemon slices over the chicken, and add freshly ground black pepper, cover and marinate in the fridge for 30 minutes.
- Heat a large pan over a high heat for 2 minutes.
- Remove the chicken from the marinade and sprinkle it with sea salt.
- Cook the chicken in the pan for 1 minute on each side or until cooked through and golden.
- Toss the herbs with the pistachios, onion, grapefruit, chilli and the remaining olive oil, then season to taste.
- Divide the onion/grapefruit mixture among four plates and top each with three pieces of chicken.
- Serve the chicken with the yoghurt dressing on the side.
- To make the yoghurt dressing: Stir all the dressing ingredients together in a small bowl.
