Ingredients:
- 4 chicken breasts
-50g shelled, salted pistachio nuts
-40g (1/4 cup) dried cranberries
-150g pumpkin
-75g cottage cheese
Method
1. Place a large pot of water on the stove over high heat. Turn to low just before it boils (you want the water to be about 80-90C)
2. Combine pistachios and cranberries in a food processor until chopped
3. Hit chicken breasts with a meat mallet until approx 2cm thick
4. Place equal amounts of nut mix on each chicken breast (save some for garnish) and roll the chicken tightly in cling film, tie off th ends. Place in the pot of water for 20 mins
5. Microwave the pumpkin for 4 mins with a little water. When cool, combine with cottage cheese and some salt
in a food processor until smooth
6. Heat a little coconut oil (or other oil) in a fry pan over medium heat. Cut the cling wrap off the chicken and fry, turning until the outside is golden.
7. To serve, slice chicken into 2-3cm slices, and serve with pumpkin purée and remaining nut mix.
No comments:
Post a Comment