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  1. Back to homepage
  2. Recipes
  3. Chicken fillets with lentil, beetroot & goats cheese sauce, rocket & walnut salad

Chicken fillets with lentil, beetroot & goats cheese sauce, rocket & walnut salad

Ȑ
Difficulty
Low
ȑ
Time
21 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 2
Makes:

1 bunch rocket leaves, cleaned & dried
1 Tbsp white wine vinegar
1 tsp chopped chives
1 tsp clear honey
1 tsp Dijon mustard
1 tsp sherry vinegar
100 grams soft goats cheese
150 grams soft goats cheese
2 as needed baby beetroot, cooked (not in vinegar) & diced
250 grams red lentils, cooked
3 Tbsp olive oil
4 Tbsp cream
5 Tbsp olive oil
50 grams walnuts, lightly toasted
6 as needed chicken fillets
 to taste seasoning
 to taste seasoning


Instructions

STEP 1/9

For the dressing, place all the ingredients in Braun’s MultiQuick 9037X Hand blender with the MQ 30 chopper accessory (500ml) and blend to emulsify. Season to taste.

STEP 2/9

For the goats cheese sauce, place all the ingredients except the chives in the food processor accessory (1,5l) of Braun’s MultiQuick 9087X Hand blender and blend to a light purée.

STEP 3/9

Add the chopped chives and season to taste.

STEP 4/9

Heat a little olive oil in a large non-stick frying pan.

STEP 5/9

Season the chicken and fry in the hot oil for about 2 minutes on each side until they are golden and cooked through. Set aside the chicken fillets.

STEP 6/9

Mix together the red lentils, crumbled goats cheese and diced beetroot together in a bowl.

STEP 7/9

Add 3 tablespoons of the dressing, mix well and season to taste.

STEP 8/9

Place the mixture into takeaway dishes and place 3 chicken fillets on top.

STEP 9/9

Drizzle with a little goats cheese sauce, add rocket leaves and toasted walnuts and chill until required.


This recipe was prepared using Braun’s MultiQuick 9 Hand blender with the MQ 30 chopper accessory (500ml) and the food processor accessory (1,5l).
  1. Back to homepage
  2. Recipes
  3. Chicken fillets with lentil, beetroot & goats cheese sauce, rocket & walnut salad

Chicken fillets with lentil, beetroot & goats cheese sauce, rocket & walnut salad

Ȑ
Difficulty
Low
ȑ
Time
21 min
&
Author
Marc Fosh
lorem ipsum
Servings:2
Makes:

Ingredients


1 bunch rocket leaves, cleaned & dried
1 Tbsp white wine vinegar
1 tsp chopped chives
1 tsp clear honey
1 tsp Dijon mustard
1 tsp sherry vinegar
100 grams soft goats cheese
150 grams soft goats cheese
2 as needed baby beetroot, cooked (not in vinegar) & diced
250 grams red lentils, cooked
3 Tbsp olive oil
4 Tbsp cream
5 Tbsp olive oil
50 grams walnuts, lightly toasted
6 as needed chicken fillets
 to taste seasoning
 to taste seasoning

Instructions

STEP 1/9

For the dressing, place all the ingredients in Braun’s MultiQuick 9037X Hand blender with the MQ 30 chopper accessory (500ml) and blend to emulsify. Season to taste.

STEP 2/9

For the goats cheese sauce, place all the ingredients except the chives in the food processor accessory (1,5l) of Braun’s MultiQuick 9087X Hand blender and blend to a light purée.

STEP 3/9

Add the chopped chives and season to taste.

STEP 4/9

Heat a little olive oil in a large non-stick frying pan.

STEP 5/9

Season the chicken and fry in the hot oil for about 2 minutes on each side until they are golden and cooked through. Set aside the chicken fillets.

STEP 6/9

Mix together the red lentils, crumbled goats cheese and diced beetroot together in a bowl.

STEP 7/9

Add 3 tablespoons of the dressing, mix well and season to taste.

STEP 8/9

Place the mixture into takeaway dishes and place 3 chicken fillets on top.

STEP 9/9

Drizzle with a little goats cheese sauce, add rocket leaves and toasted walnuts and chill until required.

Notes

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