Recipe - Pan-Fried Chicken Breasts With Tarragon And Mustard

400 g Chicken breast meat cut into
thin strips
4 Tortillas
225 g Frozen peas
10 Mint leaves
One half small Red onion
1 Garlic clove
100 ml Plain yoghurt
One half Red chilli
One half Lemon
Ground cumin powder
Seasoning
1 tablespoon Cumin seeds
1 tablespoon Mustard seeds
1 tablespoon Coriander seeds
1 teaspoon Dried oregano

PESTO
1 bn Oregano
One half Clove garlic
1 Tinned anchovy fillet
10 g Toasted pine nuts
Virgin olive oil
Seasoning

1 Leave the peas to defrost and drain off excess water. Finely chop the
onion and chilli. Place the peas in a bowl together with the garlic, mint,
onion, chilli, garlic and seasoning, and add ground cumin powder to taste.
Add the yoghurt and blend with a hand blender.

2 Panfry the chicken in a mixture of 1 tbsp cumin seeds, 1 tbsp coriander
seeds, 1 tbsp mustard seeds and 1 tsp dried oregano until cooked and leave
to one side. Puree the pesto ingredients in a blender and place the chicken
strips, pesto and some of the puree in the tortillas. Roll up and serve.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.