- 4 chicken breasts, skin on
- Juice of 1 lemon
- 1 tablesp. olive oil
- Salt and black pepper
- 2 fennel bulbs, sliced thinly as possible
- 2 tablesp. olive oil
- Juice of 1 lemon
- 1 tablesp. good quality mustard
- Handful rocket leaves per person
Chicken Breast with Fennel and Rocket Salad
4 people
Ingredients
Main
- 4 chicken breasts, skin on
- Juice of 1 lemon
- 1 tablesp. olive oil
- Salt and black pepper
- 2 fennel bulbs, sliced thinly as possible
- 2 tablesp. olive oil
- Juice of 1 lemon
- 1 tablesp. good quality mustard
- Handful rocket leaves per person
Method
Copy TextAn hour or two ahead if possible place the chicken breasts in a shallow dish. Pour over the lemon juice, olive oil and seasoning.
Prepare the salad – put the sliced fennel in a large bowl, in another small bowl mix the olive oil, lemon juice and mustard together, taste for seasoning. Mix the fennel and dressing together – set aside.
Seal the chicken breasts on a hot pan until well browned. Then finish cooking in the oven for 10-15 minutes.
The Quality Mark & You
Learn moreMethod
Copy TextAn hour or two ahead if possible place the chicken breasts in a shallow dish. Pour over the lemon juice, olive oil and seasoning.
Prepare the salad – put the sliced fennel in a large bowl, in another small bowl mix the olive oil, lemon juice and mustard together, taste for seasoning. Mix the fennel and dressing together – set aside.
Seal the chicken breasts on a hot pan until well browned. Then finish cooking in the oven for 10-15 minutes.
Serving Suggestions
Slice the chicken, serve with a mound of the salad and the rocket leaves on top. Drizzle with a little olive oil and balsamic vinegar and a little black pepper.
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