Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 16.67 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons pine nuts
- 4 skinless chicken breast fillets, halved horizontally
- 2-3teaspoons paprika
- 1tablespoons olive oil
- 1 handful radicchio leaves
- 100grams mixed salad leaves
- 1 red onion, thinly sliced
- 4tablespoons sherry vinegar
- 2teaspoons Dijon mustard
- 2tablespoons clear honey
- 50grams raisins
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
1670kJ / 398Cal
1670 Kilojoules or 398 Calories
19% of daily energy intake*
Protein
26.8grams
Fat
20.4grams
Carbs
25.8grams
Sugars
22.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat a nonstick frying pan until hot. Add the pine nuts and dry-fry, stirring continuously, until golden, taking care not to let them burn. Tip them out of the pan on to a plate.
Step 2 of 3
Lightly dust the chicken breast halves with paprika and season with salt and pepper. Heat the oil in the pan and fry the chicken breasts, turning occasionally, for about 10 minutes or until cooked through.
Step 3 of 3
Meanwhile, mix together the radicchio, salad leaves and red onion and place on serving plates. Remove the chicken from the pan and stir the vinegar, mustard and honey into the pan juices. Heat though and add the raisins and pine nuts. Pour the warm dressing over the salad and serve with the chicken.
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