Recipe

Charred Chicken Escalope with Minted Vegetables

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Charred Chicken Escalope with Minted Vegetables

Seared horseradish chicken fillets with minted oven-roasted courgettes and leeks served on a rustic cauliflower, cumin, and parmesan crush.




Ingredients to serve 2

  • 2 x Chicken Breasts - flattened
  • 1½ tbsps x Horseradish Cream
  • 1 stalk x Leek - white and pale green parts sliced
  • 3 x Courgettes - cut into rounds
  • 100g x Swiss Chard - shredded
  • 5g x Mint - chopped just before serving
  • 1½ tbsps x Mint Sauce
  • ½ x Cauliflower - cut into florets
  • 15g x Parmesan - grated
  • 5g x DD Spice Mix - cumin cauliflower
  • 30g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breasts - flattened
  • 3 tbsps x Horseradish Cream
  • 2 stalks x Leek - white and pale green parts sliced
  • 6 x Courgettes - cut into rounds
  • 200g x Swiss Chard - shredded
  • 10g x Mint - chopped just before serving
  • 3 tbsps x Mint Sauce
  • 1 x Cauliflower - cut into florets
  • 30g x Parmesan - grated
  • 10g x DD Spice Mix - cumin cauliflower
  • 60g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 190°C and bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands, leek, courgettes and cauliflower well. Rinse your mint and swiss chard thoroughly and drain on paper towel.

Mariella's Tip

Did you know that mint is beneficial for digestion?

Step 1 - Cauliflower Cumin Crush

Cook your cauliflower florets in your large saucepan of boiling, salted water for 8-10 minutes until soft. Drain through a colander once done and transfer to a flat-based bowl. Add your DailyDish Spice Mix and roughly mash your cauliflower with a potato masher. Finish by mixing in your grated parmesan and seasoning with salt and pepper to your liking.

Step 2 - Minted Vegetables

Place your courgette rounds and sliced leek on an oven tray. Add a glug of olive oil and butter. Season with salt and pepper, cover with foil and place in the oven for 4-5 minutes until your leek has softened. Remove the foil, add your shredded swiss chard and continue roasting for 3-4 minutes. Remove from the oven and mix in your mint sauce. Taste and season if necessary.

Step 3 - Charred Chicken

Season your chicken breasts with salt, pepper and rub with your horseradish sauce and add a swig of olive oil. Heat a large grill pan over high heat. As your pan begins to become hot fry your chicken breasts for 2 minutes on each side until they've had a total of 6-8 minutes cooking time and are nicely charred. Once done, remove from the pan and allow them to cool on your chopping board.

To Serve

Place your cauliflower cumin crush as your base and top with your minted vegetables, chopped mint and charred chicken, whole or sliced.