1 Chicken breast
2 tb Olive oil
75 g Noodles; cooked
Salt and pepper
FOR THE CHUTNEY
4 Plums
Juice 1/2 orange
1 Garlic clove; crushed
Splash balsamic vinegar
Knob of butter
FOR THE HERB OIL
1 tb Chopped dill and parsley
3 tb Olive oil
Juice 1/2 lime
Preheat oven to 200c/400f.
1 Season the chicken. Panfry in 1 tbsp olive oil and transfer to the oven
for
15 minutes.
2 For the Chutney: Halve and stone the plums and place in a saucepan with
the other ingredients. Cook on a medium heat for 10-15 minutes.
3 For the Herb Oil: Whiz the ingredients together in a blender. Heat 1 tbsp
oil in a frying pan, using two 3″ rings, place the noodles inside and fry
for 2-3 minutes on each side.
4 Serve the chicken breast on the noodle cakes, along with some chutney and
drizzle with the herb oil.
Yields
1 servings