A delightful seared chicken collation, ideal for lunch and a fine dinner. The lemon roasted courgette ribbons compliments the seared chicken so well and it tastes absolutely divine!
Five Spice Pan seared chicken breast on lemon roasted courgette ribbons
|
Servings |
Prep Time |
|
4people |
30minutes |
|
Cook Time |
Passive Time |
|
25minutes |
5minutes |
|
Servings |
Prep Time |
|
4people |
30minutes |
|
|
Cook Time |
Passive Time |
|
25minutes |
5minutes |
|
Ingredients
-
4
chicken breastsbutterflied
-
3tsp
five spice
-
250ml
yoghurt
-
700gg
courgettessliced finely lengthways
-
2tbsp
oliveextra virgin
-
sea salt and pepperto season
-
baby butter lettuce leavesfor serving
Instructions
Grease a non stick baking sheet with the olive oil, evenly layer the courgette ribbons and season with the salt. Roast for 20-25 minutes, turning once in between, until starting to go golden. Remove and set aside.
Marinade the chicken in the 5 spice and yoghurt mix (preferably overnight).
Heat 1 tbsp of the olive oil in a heavy based pan, fry the chicken breasts until cooked through (10-12 minutes) juices must run clear when inserting a knife. Remove from the heat and allow to rest for a couple of minutes. Check seasoning.
Place butter leaves on each serving plate, topped with the roasted courgette ribbons and then the chicken breast.
