Fresh and tasty recipe for Chicken Breasts topped with salsa and served with a side of crispy, spicy Kale Chips
2 free range chicken breasts
¼ clove garlic – peel & grate finely
2 tsp capers – rinse and chop roughly
50g cherry tomatoes – dice (5mm)
3g basil – tear leaves
⅛ tsp cayenne pepper
¼ tsp sesame seeds
25g kale – remove stalks and tear
olive oil (from your pantry)
salt and black pepper (from your pantry)
tin foil (from your pantry)
cling film (from your pantry)
Preparation: Pre-heat the oven to 160°C. Prepare all ingredients as indicated above.
Lemons: Using the fine side of the box grater, grate the green/yellow peel of the lemon to create lemon zest. Then cut in half and juice.
Caper salsa: Mix these ingredients in a small bowl – capers, garlic, lemon zest, cherry tomatoes and basil. Drizzle over a little olive oil, lemon juice and season with salt and pepper to taste. Set aside.
Kale chips: Rinse the kale and dry in a tea towel. Line a baking sheet with tin foil. Lay the kale on the tin foil (in a single layer) and drizzle with a little olive oil (just a little, don’t drench them). Scatter with cayenne pepper, sesame seeds, a little salt and pepper. Toss to coat. Place in the oven and bake for 13 to 15 minutes until crisp. Every 5 minutes or so shake the pan. When done (you want them to be crispy but not browned), remove and set aside.
Chicken: Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (7mm to 1 cm). Rub the chicken pieces with olive oil and season with salt and pepper. Place a large frying pan on medium-high heat. When hot, fry the chicken for 3 minutes on each side until golden. Cook in batches if your pan is not big enough – chicken breasts should not overlap in the pan. Remove and set aside.
Serve the chicken on a plate topped with the caper salsa. Add a portion of kale chips on the side.
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