BOILING CHICKEN BREAST RECIPES RECIPES

Steps:

• 1. Fill a small pan with water, place over a medium heat and bring to the boil.
  2. Meanwhile, halve, deseed and finely chop the pepper. Trim and finely slice the spring onions. Bash the olives and tear out the stones, if needed, then roughly chop. Halve the cherry tomatoes, then place it all into a large bowl and set aside.
  3. Place the couscous into a bowl, cover with 250ml of the boiling water. Cover with a plate and set aside.
  4. While the couscous is steaming, coarsely grate the cucumber into a small bowl, add a pinch of sea salt and leave for 5 minutes.
  5. Meanwhile, place the chicken on a plate. Drizzle over 1 teaspoon of olive oil, the oregano and a pinch of black pepper. Finely grate over the lemon zest, then turn the chicken over to coat.
  6. Using clean hands, gently squeeze the moisture from the grated cucumber into the sink, then return to the bowl. Stir in the yoghurt, a good squeeze of lemon juice and a pinch of pepper. Pick and finely chop the mint leaves, then stir half into the yoghurt mixture.
  7. Using a speed-peeler, peel the carrot, then continue shaving it into long ribbons. Place into a small bowl, season with a pinch of salt and pepper and add a good squeeze of lemon juice.
  8. Heat a non-­stick frying pan on a medium-high heat.
  9. Meanwhile, fluff up the couscous with a fork, then add stir through the chopped vegetables with the remaining chopped mint. Add 2 teaspoons of extra virgin olive oil and the juice of half a lemon. Stir well and season to taste with black pepper.
  10. Place the chicken into the hot pan and fry for 10 minutes, or until cooked through, turning from time to time, then slice into rough strips.
  11. Divide the couscous between plates, top with the carrot salad and chicken, then serve with the tzatziki.

Steps:

• 1. Preheat the oven to 200°C/400°F/gas 6.
  2. Peel and finely grate the garlic, finely chop the parsley, stalks and all, then mix both with the soft butter and season with sea salt and black pepper.
  3. Use the tip of a sharp knife to slice into the thickest part of each chicken breast and create a pocket. Divide and stuff in the garlic butter, then shape the breasts back into their original form, sealing the butter inside.
  4. Gather up one sheet of filo in waves and wrap around one breast. Repeat, lining up the kievs on a large oiled baking tray. Mix 1 tablespoon of olive oil with 1 teaspoon of red wine vinegar, then lightly brush the filo, reserving the remaining mixture for later. Roast on the bottom of the oven for 25 minutes, or until golden, juicy and cooked through.
  5. Meanwhile, chop the potatoes into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, adding the peas for the last 2 minutes.
  6. Trim the tough ends off the broccoli stalks, halve any thicker stalks lengthways, toss with the remaining oil and vinegar mixture and add to the chicken tray for the last 10 minutes.
  7. Drain the potatoes and peas, then mash with 1 teaspoon of extra virgin olive oil and season to perfection. Serve it all together.