A Recipe from ” Organic: A New Way of Eating” by Sophie Grigson and William Black. I like to serve this with some new potatoes and a green salad, but green beans work well too.
Ingredients
- 4 free range chicken breasts boned and skinned
- extra virgin olive oil
- sea salt and black pepper
Salsa:
- 200 g blackcurrants topped and tailed
- 4 tsps caster sugar
- 1 tbsp white wine vinegar
- a small handful mint leaves finely shredded
- 400 g tomatoes skinned, seeded and finely diced
- 4 spring onions trimmed and thinly sliced
- sea salt and black pepper
Servings:
Instructions
- First make the salsa. Put the blackcurrants in a pan with the sugar and vinegar. Stir over a low to moderate heat until the blackcurrant juices begin to run. Cook for a further three minutes or so, until the blackcurrants are bathed in their juice. Remove from the heat and cool until tepid.
- Reserve a pinch of the mint then mix the rest of the mint with the blackcurrants and all the remaining salsa ingredients. Set asside for at least 30 minutes before using. Stir once more just before serving then taste and adjust seasonings.
- To prepare the chicken breasts slice each one in half horizontally without cutting right through, so that you can open them out flat, Sandwich each opened chicken breast between two sheets of greaseproof paper and slap the chicken with a meat mallet or rolling pin until it has flattened a bit- so it is about one and a half times its original size. Brush each side with olive oil and season well.
- Place a griddle pan over a high heat and leave to heat through for 3-4 minutes. Lay the chicken escalopes in the pan ( you will have to do them in batches) and cook for 1 1/2 to 2 minutes on each side until just cooked through. Keep the cooked ones warm and loosely covered while you cook the rest.
- Serve with the blackcurrant salsa and sprinkled with the reserved mint.
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