John Myers
Ingredients for 4 servings:
- 600 g chicken breast fillet(s)
- some sea salt
- some black pepper, freshly ground
- 1 tbsp herb butter
- 250 g arugula
- 200 g tomatoes
- 100 g feta cheese
- 4 tbsp balsamic vinegar
- 4 tbsp olive oil
- some maple syrup
- 2 cloves garlic
- 60 g pine nuts
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Rinse the chicken breast fillet, pat dry, cut into bite-sized pieces, and season with a little sea salt and a few grinds of freshly ground black pepper. Melt the herb butter in a pan and fry the chicken breast fillet pieces for about 8 minutes. Trim, wash, and spin dry the arugula. Rinse the tomatoes and cut into wedges. Dice the feta. Mix the balsamic vinegar with the olive oil and season with a little sea salt, a few grinds of freshly ground black pepper, and a pinch of maple syrup. Peel the garlic cloves and press them into the bowl. Roast the pine nuts in a non-stick pan until golden brown. Mix the chicken breast fillet pieces with the arugula, tomatoes, and feta cubes and arrange on plates. Drizzle with the vinaigrette and garnish with the pine nuts to serve. Serve with fresh baguette.
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