John Myers
Corn Chicken Breast Filled with Shrimp for Salad with Orange Dressing & Marinated Melon
The perfect corn chicken breast filled with shrimp for salad with orange dressing & marinated melon recipe with a picture and simple step-by-step instructions.
- 4 Pc. Corn chicken breasts
- 4 Pc. Tiger prawns
- 5 Pc. Oranges
- 1 Pc. Chili
- 6 tbsp Olive oil
- 1 tsp Honey
- 3 bunch Arugula
- 0,5 Pc. Galia melon
- Salt
- Pepper
- Remove the shrimp from the shell and devein. Rinse off and pat dry.
- Prepare the chicken breast ready to cook. Cut a long, deep pocket on the side and insert one shrimp into each.
- Vacuum the filled chicken breast. Place the bags in the sous vide device preheated to 70 degrees. Cook for about 25 minutes.
- Cut out the melon balls.
- Wash an orange with hot water. Use a peeler to peel a 15 cm long piece from the peel and cut it into very fine strips.
- Halve the chili pepper lengthways, remove the core and cut into very fine strips.
- Juice the remaining four oranges. Reduce the orange juice with the zest and the chilli for about 8 minutes. Stir in 4 tablespoons of olive oil and honey. Season to taste with salt and pepper and allow to cool a little, then pour over the prepared melon balls to marinate.
- Wash and clean the lettuce and pluck it into bite-sized pieces. Arrange on the plate.
- Take the fully cooked chicken breast out of the bags, pat dry and fry briefly on both sides with about 2 tablespoons of olive oil. Salt and pepper and cut into slices. Arrange 3 to 4 slices per plate on the bed of lettuce. Add the marinated melon balls and pour the orange dressing over them.
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