Pan Fried Chicken
with Goat's Cheese and Pear Salad
- Sulphites
- Nuts
- Peanut
- May contain traces of allergens
- Sesame
- Nuts
We’ve actually fallen head over heels in love with this recipe. It’s quick, colourful, impressive and oh so delicious! Pear, crunchy walnut and goat’s cheese is a classic combination of flavours but the key to this recipe lies in the presentation. You could put all the salad ingredients in a bowl and toss them together, but if you take the time to layer them onto your plate it’ll look as beautiful as it tastes. Enjoy!
Ingredients
1 unit(s)
Pear
2 unit(s)
Skin-On British Chicken Breasts
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
125 grams
Goat's Cheese
125 grams
Baby Spinach
25 grams
Walnuts
(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)
450 grams
Potatoes
Not included in your delivery
2 tbsp
Olive Oil
Nutritional information
Instructions
Chop the potatoes into 2cm cubes. Spread them out on a baking tray, drizzle with oil and sprinkle with salt and pepper. Roast on the top shelf of your oven until golden and crispy, 25-30 mins, turning halfway.
Heat a drizzle of oil in a frying pan on medium heat. Add the chicken breasts skin side down and fry until golden and starting to crisp, 4-5 mins. Transfer the chicken breasts to a baking tray, skin side up, and pop into your oven to roast until the chicken is cooked through and the skin is nice and crispy, 15-20 mins. Tip: The chicken is cooked when no longer pink in the middle. Wipe out the frying pan for the next step.
Put the pan back on medium heat. Add the walnuts and toast, tossing, until golden, 2-3 mins, then tip into a bowl.Tip: Don't burn your nuts; watch them like a hawk! Now, slice the goats cheese log widthways into 6 pieces. Add a drizzle of oil to the pan on medium heat and add the goats cheese slices. Fry until golden, 2-3 mins each side. Remove to a plate. Quarter the pear lengthways and remove the core, then slice thinly.
In a small bowl, whisk together the balsamic vinegar and olive oil (amount specified in the ingredient list) along with a pinch of salt and pepper until you have a nice smooth dressing. Tip: If you like things a bit sweeter, taste and add a pinch of sugar if you have some!
When the potatoes are cooked, tip them into a large bowl. Add the spinach and gently toss together so that the spinach just starts to soften (don't overdo it - you don't want everything to go mushy!). When the chicken is cooked, remove it to a board and allow it to rest for a few minutes before slicing as thinly as you can.
Time to creat the perfect plate! Arrange the roasted potatoes and spinach on the plate. Top with the golden goat's cheese, a few slivers of pear and the crispy skin chicken. Scatter over the toasted walnuts and finally drizzle with the balsamic dressing (give it a stir if it has separated!). Dig in!
