This juicy, sliced chicken would be delicious on top of any number of salads but here I have combined a selection of tinned beans which I strained and added to some caramelised onion mixed with a little garlic and further flavoured with a simple dressing of extra virgin olive oil, red wine vinegar, mustard, a bit of honey and fresh herbs.
Ingredients (serves 2)
- 2 chicken breasts
- 2 tbsp extra virgin olive oil
- 100ml dry white wine
- 1 tbsp Irini’s spice paste
- 1 tsp chicken or vegetable bouillon
- 100ml water
Method
Flatten the chicken breast between two sheets of baking paper. Season.
Bring a large frying pan to a high heat and add the olive oil. When the oil is super hot, add the chicken breasts and cook for a couple of minutes without moving. Turn over and cook for a further two minutes. Add the spice paste and wine and allow to evaporate. Add the stock powder and 100ml water, cover with a lid and leave to cook on a low heat for 10 minutes. Turn the heat off and leaving the lid on rest the chicken for 5 minutes. Cut each breast and serve drizzled with some sauce form the pan. Serve with some finely chopped herbs and/or sesame