Roasted chicken breast with pear & fennel salad
SERVES 4 PREP & COOK TIME 30 MINUTES
30g unsalted butter
1 tablespoon extra virgin olive oil
4 large free-range chicken breasts, skin and wing bone attached
¼ cup (60ml) verjuice
1 small fennel bulb
2 packham pears, halved, cored, sliced thinly
1 bunch rocket
½ cup flat leaf parsley leaves
1 tablespoon verjuice, extra
2½ tablespoons extra virgin olive oil, extra
1 Preheat the oven to 220°C (200°C fan-forced).
2 Heat the butter in a large frying pan over medium high until nut brown, add the olive oil. Carefully add the chicken breasts, skin side down. After 2 minutes, or when golden, turn breasts over and cook for a further minute or two.
3 Transfer the pan to the oven and roast for approximately 10-12 minutes depending on the size of the breast.
Remove from the oven and immediately drizzle with verjuice. Test the
