Rice Crumbed Chicken Breast served on mediterranean inspired salad

gluten and lactose free

Serves 1

Ingredients

Marinated chicken:
2 cloves garlic
1/2 bunch oregano
1 juice of one lemon
100ml olive oil
Salt & Pepper

Blend all ingredients into a paste. Marinate one 200g chicken breast for at least 15mins.

Crumbing mix:
300g White rice crumbs (gluten free)
100g egg whites
80ml fresh water
Salt & Pepper

Method

Whisk together egg whites, fresh water, salt and pepper. Dip marinated chicken breast into egg white mixture and drain. Lightly dust both sides with rice crumbs.

Cooking

20ml olive oil

Pre-heat a heavy based pan and add oil. Gently cook chicken breast for 5-6mins turning once or twice during cooking. Allow crumbed breast to evenly colour both sides.

Salad

1/2 ripe avocado (finely diced)
1/4 Spanish onion (finely sliced)
6 whole kalamata olives
1 bunch baby basil(picked)
2 anchovy fillets (finely diced)
Cucumber (diced)
1 ripe Roma tomato, cut into thin wedges

Combine ingredients and dress with fresh lemon juice and olive oil. Add thinly sliced panfried chicken breast and layer on top of salad. Serve with fresh lemon and enjoy.

Inspired by:

Cream Bar & Cafe

Ingredients sourced from Perfect Poultry, Simply Fresh, Superbarn Supermarket & ALDI.