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Gary Mehigan's mothers day recipe ...


  • 3 chicken breasts

  • 9 thin slices flat pancetta

  • 1 lemon, cut into quarters

  • 2 sprigs fresh thyme

  • 2 cloves garlic, chopped and peeled

  • flaked salt

  • 30 ml olive oil

  • 1 cup fresh or frozen peas

  • ½ cup goats curd

  • 1/2 small baby gem or cos lettuce

  • 1/2 small green oak lettuce

  • 1 punnet of edible flowers or mixed herbs

  • twist of black pepper

  • 1 tbsp mustard

  • 1 tbsp honey

  • juice and zest of 1 lemon

  • 120 mls extra virgin olive oil


  • 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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