Spicy roast chicken starter
9/3/2008
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Ingredients
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| 1 to fry | Olive oil |
| 1 | Chicken breast |
| 1 | Salt & freshly ground pepper |
| 1 bunch | Asparagus |
| 1 cup | Mesclun leaves |
| 2 tbsp | Sweet chilli sauce |
| 2 | Limes |
Directions
- Heat oven to 180 degC. Heat a little oil in a small ovenproof frying pan.
- Season chicken breast with salt and pepper, then add chicken to the pan and brown for 2 minutes on each side.
- Transfer pan to the oven and bake for 15 minutes to finish cooking chicken.
- Remove to cool, then thinly slice chicken breast.
- At the same time, cook the asparagus in boiling salted water for 2 to 3 minutes, then drain and plunge into ice cold water to cool.
- Drain again and slice each asparagus spear into three even pieces.
- Combine cold sliced chicken and asparagus in a bowl and drizzle with chilli sauce and lime juice.
- Add mesclun and toss well. Divide salad between two serving plates.
Wine Match
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