Per
person:
Use a
meat tenderiser to pummel one large chicken breast each side to flatten. This
will both tenderise the chicken and it will take less cooking time. Sprinkle freshly
ground sea salt on one side of the chicken breast. Turn over and spread 1 tbsp Cajun
seasoning evenly over the breaat. Sprinkle with turmeric powder.
Top
and tail 2 long stringless runner beans. Rinse and cut each into 4 pieces.
Top
and tail 6 sugarsnap peas. Rinse and pat dry.
Remove
the large leaves from a pointed cabbage until you get to smaller leaves then rinse 2 leaves to use in this meal. Leave them whole.
Heat 2tbsp
oil in a frying pan on highest heat. After a minute slide the chicken breast
into the oil sea salted side down into the middle of the pan and leave for 4
minutes.
Turn
the breast over. Add 1 tsp butter. Place the sugar snap peas, stringless beans
and then fold the whole cabbage leaves in half and lay the greens around the edges
of the pan. Add a lid and cook for 2
minutes. Halve 6 cherry tomatoes and add to the pan. Turn the greens once and
cook for a further 4 minutes.
Serve
on a bed of freshly rinsed and dried spinach leaves and juices from the pan.
.
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