with roasted potatoes and salad
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Hollandaise Sauce
100 grams
Tarragon
5 grams
Salad Leaves
120 grams
Tomato
2 unit(s)
Baby Potatoes
500 grams
Balsamic Glaze
1 sachet(s)
Shallot
1 unit(s)
Irish Chicken Breast
320 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Halve, peel and chop the shallot into small pieces.
- Slice through the chicken breast to make thin steaks.
- Coat the chicken with half the chopped tarragon, salt, pepper and a drizzle of oil.
- Place a pan over high heat with a drizzle of oil.
- Fry chicken until cooked through, 3-6 mins on each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the shallot and cook until softened, 3-4 mins.
- Reduce the heat to medium and pop in the Hollandaise sauce and remaining tarragon.
- Warm through and season to taste with salt, pepper and sugar.
- Roughly chop the tomato. Trim the salad leaves and roughly chop.
- Just before serving toss tomatoes and salad leaves with a drizzle of oil and balsamic glaze. Season to taste with salt and pepper.
- Divide the roasted potatoes and salad between plates.
- Serve the chicken alongside, drizzling over any bearnaise sauce remaining in the pan.
2239
kJ
Energy (kJ)
535
kcal
Energy (kcal)
24.7
g
Fat
7.1
g
of which saturates
38
g
Carbohydrate
13.3
g
of which sugars
8
g
Dietary Fiber
45.5
g
Protein
0
mg
Cholesterol
3.54
g
Salt
