Pan Fried Chicken and Almonds with Salad recipe
ingredients
small amount of oil
4 oz (100 g) thinly sliced streaky bacon, snipped into strips
7/8 cup (3 oz) 75 g flaked almonds
3 skinless and boneless chicken breasts
salt and freshly ground black pepper
chopped parsley, for garnish
4 oz (100 g) thinly sliced streaky bacon, snipped into strips
7/8 cup (3 oz) 75 g flaked almonds
3 skinless and boneless chicken breasts
salt and freshly ground black pepper
chopped parsley, for garnish
for the salad
1/2 bunch of Watercress (salad cress)
about 8 red lettuce or radicchio leaves
1 crisp lettuce heart
4-6 tablespoons French dressing
about 8 red lettuce or radicchio leaves
1 crisp lettuce heart
4-6 tablespoons French dressing
method
1. First prepare the salad, trimming off the stalks of the watercress, tearing the lettuce into bite-sized pieces.
2. Oil the base of a non stick pan and fry the bacon until the fat runs out.
3. Add the almonds and cook until both the bacon and almonds are a light golden colour.
4. Lift from the pan with a slotted spoon and keep warm.
5. Cut the chicken into pencil thin strips and season. Quickly cook in the same pan, tossing all the time for about 2 minutes.
6. Return the bacon and almonds to the pan for a moment. Toss the salad in the dressing and arrange on four plates.
7. Top with chicken, almonds and bacon. Sprinkle with parsley.
2. Oil the base of a non stick pan and fry the bacon until the fat runs out.
3. Add the almonds and cook until both the bacon and almonds are a light golden colour.
4. Lift from the pan with a slotted spoon and keep warm.
5. Cut the chicken into pencil thin strips and season. Quickly cook in the same pan, tossing all the time for about 2 minutes.
6. Return the bacon and almonds to the pan for a moment. Toss the salad in the dressing and arrange on four plates.
7. Top with chicken, almonds and bacon. Sprinkle with parsley.
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