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Bookmark Recipe

Chicken Breast with Fennel and Rocket Salad

Simple and special, salad can be prepared ahead

4 people

Ingredients

    • 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

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

An 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.

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Method

An 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.