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Maggie Beer

Chicken Salad with Mustard Fruits

Step 1: Preheat Oven to 200C.

Step 2: Mix together the juices of the mustard apricots, 2 tablespoons Verjuice and a tablespoon of Extra Virgin Olive Oil to make a paste to brush over the chicken skin.

Step 3: Pan fry the chicken breast skin down with a little Extra Virgin Olive Oil and butter to colour the skin and then place in oven for 8 minutes (approximately). Take out of oven and drizzle with Verjuice and rest and allow to cool (don’t refrigerate).

Step 4: When cool, carve the chicken on a diagonal and toss with the mustard apricots, witlof, radiccio, rocket and basil.

Ingredients

  1. 2 large chicken breasts with skin on
  2. 40ml 2 tbspn Verjuice

Mustard Apricot Marinade

  1. 285g 1 jar Dried Mustard Apricots and the juices from the jar
  2. 40ml 2 tbspn Verjuice

Salad

  1. 1 bunch rocket
  2. 6 stems basil torn

Vinaigrette

  1. 5ml 1 tspn Vino Cotto
  2. 5ml 1 tspn dijon mustard

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