Chicken Breast Skillet with Leaf Salad and Feta
Pan-fried chicken breast and zucchini simmered in a plum and tomato sauce, served over crisp leaves with feta and toasted breadcrumbs. Sweet, tangy and salty in one pan.
Follow the steps below to cook the desired recipe
1. Cut the chicken into bite-sized pieces and season with salt and pepper. Slice the zucchini into half-moons, quarter the tomatoes and pit and quarter the plums.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat and brown the chicken for 5 to 6 minutes, stirring now and then.
3. Add the zucchini and fry for 3 minutes until it starts to color.
4. Pour in the passata, add the plums and simmer over medium-low heat for about 10 minutes, until the chicken is cooked through and the sauce is thick.
5. Meanwhile, heat the remaining oil in a small pan, add the breadcrumbs and toast for 2 to 3 minutes, stirring, until golden brown.
6. Arrange the salad leaves and tomatoes on plates and crumble the feta over them.
7. Spoon the warm chicken and sauce next to or over the salad, sprinkle with the toasted breadcrumbs and serve.
450 g chicken breast
1 zucchini
200 ml passata (strained tomatoes)
3 plums
2 tbsp oil
3 tbsp breadcrumbs
100 g mixed salad leaves
2 tomatoes
100 g feta
salt
pepper
30
35
35
45
40
60
