Roast chicken breasts with green bean vinaigrette

Recipe from: 5/19/1993 12:00:00 AM
Ingredients 18
Servings 25
Time

Ingredients

  • 25
    chicken breasts, neatly trimmed and dried
  • 60
    ml
    sesame seeds
  • 125
    ml
    olive oil
  • salt and milled black pepper
  • 3
    kg
    very young green beans
  • VINAIGRETTE
  • 125
    ml
    Dijon mustard
  • 300
    ml
    olive oil
  • 100
    ml
    sunflower oil
  • 15
    ml
    sugar
  • 250
    ml
    wine vinegar
  • 125
    ml
    lemon juice
  • small bunch parsley, finely chopped
  • SALAD TOPPING
  • 1
    onion, sliced lengthways
  • 3
    bunches watercress
  • 1
    large bunch rocket
  • 12
    slices white bread, cubed and fried until crisp (croûtons)
 

Method

 
Lightly coat each chicken breast in sesame seeds. Heat oil in a roasting pan at 200 ºC until piping hot. Add chicken and roast, uncovered, for 1 to 2 minutes on each side. Remove and cool. Slice chicken breasts diagonally. Cover and reserve. Blanch beans in boiling water until just tender, 6 to 8 minutes. Drain and chill in iced water immediately, to refresh. Remove from iced water. VINAIGRETTE: Whisk all ingredients together until thickened. SALAD TOPPING: Toss reserved beans and onion in a little dressing. Arrange dressed beans and onions on 2 large platters, place chicken on top and add watercress and rocket. Sprinkle over croûtons just before serving. TOTAL KILOJOULE COUNT: 37 905 kJ (9 060 Cal). A portion: 1 515 kJ (360 Cal).
 

Read more on: poultry  |  roast
 

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