John Myers
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Chicken Breast on Bone with Garden Salad
The perfect chicken breast on bone with garden salad recipe with a picture and simple step-by-step instructions.
the salad
- Pepper and salt from the mill
- Chilli from the mill
- 2 tablespoon Pear syrup
- 1 tablespoon Clarified butter for frying
- 1 piece Oak leaf salad light fresh (small)
- 1 piece Fresh lettuce (small)
- 6 piece Spring onions fresh
- 1 Handful Garden chives with blossom
purchased vegetables
- 0,5 piece Cucumber
- 3 piece Red pointed peppers
- 10 piece Cocktail tomatoes
the dressing
- 200 g Yogurt 10% fat
- 50 ml Freshly squeezed lemon juice
- 5 tablespoon Honey balsamic vinegar
- 2 Tablespoon (level) Honey dijon mustard
- 5 Tablespoon (level) Olive oil
- 5 Tablespoon (level) Salt
- Dab the chicken breasts with a paper towel. Then carefully season with salt and pepper under the skin. Heat the clarified butter in a pan to the maximum and fry the breasts on the skin side. Then sprinkle with the remaining spices and fry for 10-15 minutes on each side (depending on how thick it is).
- After frying / browning, brush with pear syrup, place the skin side up and put the lid on the pan. Let it steep on the lowest heat setting until the salad is ready. Tip = If available, add a few sage leaves and cress to the pan with the chicken breasts. The sage leaves become wonderfully crispy and add something special to the taste.
- Wash the salad ingredients and cut into bite-sized pieces.
- In a tall vessel, stir the ingredients for the dressing with a whisk until creamy and then pour over the prepared salad. Finished !!! Arrange the plate and enjoy.
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