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Gary Mehigan's mothers day recipe ...
Wrap each breast of chicken in three strips of bacon and salt and pepper liberally.
Pour the olive oil into a pan and heat. Place the chicken skin side down on a gentle heat for about six minutes on each side.
When the chicken is almost cooked add the garlic and thyme to the pan.
To make vinaigrette, whisk mustard, honey, lemon zest and juice in a bowl. Add a pinch of salt and pepper and whisk to emulsify. Drizzle in olive oil whisking continuously and set aside.
Pick the lettuce of any brown or rough outer leaves, wash in cold water and drain well or spin in a salad spinner. Drizzle the vinaigrette.
Place half the peas in the bottom of a wide based bowl, drizzle with a generous amount of the lemon vinaigrette, season with a little salt and pepper.
Smear the goats curd onto the plates and dress with lettuces, flowers, and peas.
Once the chicken has cooled, slice the breasts into medium strips and place in the salad.
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