pan-fried chicken with goat's cheese mash

  • 1 tablespoon olive oil
  • 4 x 200g chicken breast fillets, trimmed 
  • sea salt and cracked black pepper 
  • 50g unsalted butter 
  • ¼ cup oregano leaves 
  • 1 tablespoon white wine vinegar 

goat’s cheese mash

  • 2 x 400g cans cannellini beans, drained and rinsed 
  • 50g unsalted butter 
  • 1 clove garlic, crushed 
  • 110g goat’s cheese, crumbled

 

  1. To make the goat’s cheese mash, place the beans in a bowl and mash until smooth. Heat the butter in a saucepan over low heat until melted. Add the garlic and cook for 1–2 minutes. Add the beans and cook for a further 2–3 minutes or until heated through. Add the goat’s cheese and stir to combine. Set aside and keep warm.
  2. Place the oil, chicken, salt and pepper in a bowl and toss to coat. Heat a large non-stick frying pan over medium heat. Add the chicken and cook for 4–5 minutes each side or until cooked through. Remove from the pan and keep warm. 
  3. Add the butter, oregano and vinegar to the pan and cook for a further 1–2 minutes or until the oregano is crispy. Place the chicken and goat’s cheese mash on plates and spoon over the oregano butter to serve. Serves 4. 

 

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