Name: Roast chicken breasts with green bean vinaigrette
Yield: 25 servings
Cuisine: Boil
Ingredients: 25.00 chicken breast fillets trimmed; 60.00 ml sesame seeds; 125.00 ml fresh chillies 573; salt and freshly ground black pepper; 3.00 kg green beans; 125.00 ml Dijon mustard; 300.00 ml fresh chillies 573; 100.00 ml sunflower oil; 15.00 ml sugar; 250.00 ml vinegar wine; 125.00 ml lemon juice; fresh parsley small bunch, chopped; 1.00 onion sliced; 3.00 watercress bunch; 1.00 rocket large bunch; 12.00 bread sliced white, cubed, fried

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Ingredients (16)

25.00	chicken breast fillets — trimmed
60.00 ml	sesame seeds
125.00 ml	fresh chillies — 573
	salt and freshly ground black pepper
3.00 kg	green beans

VINAIGRETTE

125.00 ml	Dijon mustard
300.00 ml	fresh chillies — 573
100.00 ml	sunflower oil
15.00 ml	sugar
250.00 ml	vinegar — wine
125.00 ml	lemon juice
	fresh parsley — small bunch, chopped

SALAD TOPPING

1.00	onion — sliced
3.00	watercress — bunch
1.00	rocket — large bunch
12.00	bread — sliced white, cubed, fried

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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).