Spinach and Strawberry Salad with Salt and Pepper Crusted Chicken with Balsamic Glaze.I've decided to start spilling some of my baking and cooking secret recipes for your online pleasure. But the deal is, if you try these recipes, you MUST let me know how you made it and what you think!
This is my new favorite meal that I experimented with and it was a win in my opinion. I had something similar at a restaurant in the Hunter and I absolutely fell in love. The only difference was that the one I had in the Hunter was made with oven roasted Quail. I wanted to do it with Quail but the butcher in my area only had frozen ones and the plastic was all ripped so they all had freezer burn. So I decided to go with chicken breast.
INSTRUCTIONS:
Gather some baby spinach leaves, wash and place on plate. Slice as many fresh Strawberries as you want in the salad and place on top of the spinach.
Grab a chicken breast (or two) and coat with salt and pepper. You can go overboard with salt and pepper usually but in this recipe, you want a decent pepper taste to balance out the sweetness of the strawberries, so do it according to your taste preference.
Once the chicken breast is coated, place in hot, buttered pan to cook. What you want is for the center of the breast to be moist and tender, but the outside to be crispy and almost crunchy. So what to do is heat the pan to a medium-high heat (enough to crisp the outside but not burn it) and I also use butter to cook this recipe too because I think it makes it all the more crispy. But if you're concerned about the butter burning, then add some olive oil with the butter as it give it a higher cooking temperature.
Once the chicken is cooked (you can test by either cutting in in the middle, you're going to slice it anyway, or if you don't want to cut it yet, press on the chicken with the tongs and it should feel firm. A good way to compare is if you press the muscular part of your palm under your thumb and its soft, thats what the chicken will feel like if its undercooked, but if you make a fist or tense the muscle and its firm, that is what the chicken will feel like if its cooked) then remove the chicken and allow to rest for a minute or two before slicing it in half centimeter thick pieces. Place sliced chicken on spinach bed then drizzle with a balsamic glaze (balsamic, olive oil and sugar) and Viola! A simple, cheap, quick and health meal for lunch or dinner from Planet Raya.
Grab a chicken breast (or two) and coat with salt and pepper. You can go overboard with salt and pepper usually but in this recipe, you want a decent pepper taste to balance out the sweetness of the strawberries, so do it according to your taste preference.
Once the chicken breast is coated, place in hot, buttered pan to cook. What you want is for the center of the breast to be moist and tender, but the outside to be crispy and almost crunchy. So what to do is heat the pan to a medium-high heat (enough to crisp the outside but not burn it) and I also use butter to cook this recipe too because I think it makes it all the more crispy. But if you're concerned about the butter burning, then add some olive oil with the butter as it give it a higher cooking temperature.
Once the chicken is cooked (you can test by either cutting in in the middle, you're going to slice it anyway, or if you don't want to cut it yet, press on the chicken with the tongs and it should feel firm. A good way to compare is if you press the muscular part of your palm under your thumb and its soft, thats what the chicken will feel like if its undercooked, but if you make a fist or tense the muscle and its firm, that is what the chicken will feel like if its cooked) then remove the chicken and allow to rest for a minute or two before slicing it in half centimeter thick pieces. Place sliced chicken on spinach bed then drizzle with a balsamic glaze (balsamic, olive oil and sugar) and Viola! A simple, cheap, quick and health meal for lunch or dinner from Planet Raya.
Test it out and let me know what you think.
Raya
