Recipe - Pan-Fried Chicken Tortilla With Sweet Pea Puree And Oregano

1 Chicken breast
2 tablespoon Olive oil
75 g Noodles; cooked
Salt and pepper

FOR THE CHUTNEY
4 Plums
Juice One half orange
1 Garlic clove; crushed
Splash balsamic vinegar
Knob of butter

FOR THE HERB OIL
1 tablespoon Chopped dill and parsley
3 tablespoon Olive oil
Juice One half 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 1015 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 23 minutes on each side.

4 Serve the chicken breast on the noodle cakes, along with some chutney and
drizzle with the herb oil.

Converted by MC_Buster.

Per serving: 1531 Calories (kcal); 99g Total Fat; (57% calories from fat);
73g Protein; 89g Carbohydrate; 257mg Cholesterol; 199mg Sodium Food
Exchanges: 3 One half Grain(Starch); 8 One half Lean Meat; 0 Vegetable; 2 Fruit; 14
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.