Skip to the beginning of the images gallery

Pan-seared oregano chicken

Name: Pan-seared oregano chicken
Cook time: 30 min
Yield: 4

with gourmet potatoes and whipped ricotta

Ready in around 30 mins

RECIPE FACT:

The origins of Ricotta cheese reach back into Latin and Mediterranean history. It is believed to have been created in the Roman countryside as travellers cooked their food in big kettles over open fires.

Nutritional Info:

Energy: 2,711kJ (648kcal)
Protein: 44g
Carbohydate: 33g
Sugars: 10g
Fat, total:36g
Saturated:8g
Sodium:943mg
Contains:Milk, Pine Nuts

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE POTATOES AND RED ONION:
Line an oven tray with baking paper. Peel the red onion and cut into 1 cm wedges. Gently empty the bag of steamed gourmet potatoes onto the tray and add the red onion. Drizzle with oil, season with salt and pepper and cook in the oven for 20-22 mins, until the potatoes are golden around the edges.
2. TO PREPARE THE VEGETABLES:
Trim the ends off the green beans then cut in half. Finely chop the Italian parsley leaves, discarding the stalks and set aside.
3. TO COOK THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut each breast into 4 even pieces. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken, pour in the oregano oil and cook for 2 mins. Add the green beans and ½ cup water then cook for 2 mins. Add the peas, season with salt and pepper and cook for a further 2 mins or until the chicken is cooked through.
TO SERVE:
Divide the oregano chicken, potatoes and vegetables between plates, drizzling over any pan juices. Dollop with whipped lemon ricotta and sprinkle over toasted pinenuts and chopped parsley.