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http://www.lifestylefood.com.au/recipes/12403/garys-chicken-breast-salad-with-goats-curd-and-lemon

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Gary Mehigan's mothers day recipe ...

Ingredients

Method

  • 1.

    Wrap each breast of chicken in three strips of bacon and salt and pepper liberally.

  • 2.

    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.

  • 3.

    When the chicken is almost cooked add the garlic and thyme to the pan.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    Smear the goats curd onto the plates and dress with lettuces, flowers, and peas.

  • 8.

    Once the chicken has cooled, slice the breasts into medium strips and place in the salad.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Gary's Chicken Breast Salad with Goat's Curd and Lemon.

 
 

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