Emerald Arts: Artworks, origami and custom made creatures by Emma Stronach.
Monday, January 14, 2008
Adaption of Neil Perry’s Pan Fried Chicken Breast with Tzatziki from Good Food
4 Chicken Breasts (flattened slightly with a meat mallet and seasoned with sea salt and cracked pepper). Alfa One 100% Pure Rice Bran Oil 2 tbsp butter (use margarine if you really must) Baked Kipfler potatoes (see recipe) Steamed vegetables (beans, carrot, snow peas) Small tub of Tzatziki (I could make this myself, but the stuff they make at my local IGA is too good not to use). 1 tbsp finely chopped Dill (approx.)
Coat the bottom of a medium sized saucepan in the oil and bring it up to heat (medium). Add the butter and when it has melted and changed to golden brown in colour it’s time to add the chicken breasts. Cook these for about 3 mins before lifting the edge of the chicken with a spatula to check if the underside is browning yet. If so, turn the chicken and cook for another 3 mins. When the chicken is cooked, drain on paper towel. If you’re nervous around chicken, unsure of your own ability to judge it’s readiness, take a piece from the pan and cut it through at it’s thickest to see if it is cooked through.
Divide the chicken onto four plates and spoon a generous portion of tzatziki on the top. Sprinkle the dill on top of this, serve each plate with a portion of steamed vegetables and baked potatoes.
If this is all sounding like a bit too much work you can take the baked potatoes out of the equation. I think that they were included in the original recipe for textural purposes. Boiled potatoes would work almost as well, they just wouldn’t taste as good. Also, if you boil potatoes in a stacked saucepan like I have, then you can add the vegies in the last few minutes. Much less washing up :P