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Poached and roasted cinnamon chicken breast served on a linguine cake



  • 1.

    Poach chicken breast in the stock for 2 minutes.

  • 2.

    Cook the linguine according to the instructions on the packet. Beat the egg then add to the linguine.

  • 3.

    Take the chicken out of the stock and cut in half horizontally. Sprinkle the skin with cinnamon and cook in butter, skin side down. Add soy and a bit of the stock to finish.

  • 4.

    Stew the peas and spring onions in butter and add the chopped tomato.

  • 5.

    Pour the linguine into an omelette pan and cook. Flip it to brown on both sides.

  • 6.

    Turn the linguine cake onto a plate then place the pieces of roasted chicken breast on top. Garnish with the peas and spring onions and finish with the juices from the pan.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Poached and roasted cinnamon chicken breast served on a linguine cake.


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