Chicken Breasts with Pomegranate and Mint



4 chicken breasts

200g rocket salad

1 pomegranate

1 small bunch or packet mint


1.  Preheat the oven to 200 C fan-forced

2.  Heat a flameproof, ovenproof pan on the hob, and then sear the chicken breasts for a minute or so over a high heat.

3.  Turn the chicken breasts over and then place them in the oven for 20-25 minutes.

4.  Remove the chicken from the oven and sit them on a carving board while you get organized.

5.  Line a meat plate or flattish platter with the salad lettuce.

6.  Slice each chicken breast very thinly on the diagonal and lay on the salad-lined dish, pouring any meat juices over them as you go.

7.  Halve the pomegranate, and then bash out the seeds from one half to garnish the chicken slices.  Squeeze some of the juice from the other half-just by hand over the chicken as well.

8.  Tear off a handful of mint leaves and then finely chop them, scattering them over the chicken.

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