The Russell Partnership: nutrition: Chef's Recipe Challenge: Recipes List:
Chef's Recipe Challenge
Free range Chicken Breast in a herb and polenta crust with Ratatouille and Kusherie rice
Ingredients (@ quantity):
Method:
Mix the herbs with some salt, pepper and the Polenta and coat the chicken breast from all sides well. Drizzle with a little olive oil and bake in preheated oven 180-200 degree for 12-15 minutes, or till ready cooked. (pierce with a small knife and check if juices are running clear). Fry the Garlic, onions and the diced vegetable from all sides in some olive oil for 5 minutes, stirring occasionally. Add the diced tomatoes and season with salt and pepper, gently simmer till all tender. Cook the rice the usual way and add the chick peas and lentils just 5 minutes before the rice is ready cooked. Crush the vermicelli noodles in your hand to brake into short pieces. Fry them under contant stirring in a little olive oil till slightly golden brown. Add 1/4 cup of water and remove from heat. cover with a lid for 3 minutes. Mix the vermicelli with the ready cooked rice and the toasted almonds. Season well with salt and pepper. Arrange the Kusherie rice on 4 large plates in the centre, scoop the ratatouille around the rice. Cut the Chicken breast once in the middle and place on top of the rice. Garnish with the Parsley twigs and serve. Bon Apetite
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