Ingredients
400g Chicken Breast, flatten the chicken breasts in cling film with a rolling pin.
400g of New Potatoes
60g of Mango Chutney
15g Of Lighter Butter
80g of Watercress, Spinach and Rocket salad or similar
1 Chicken stock pot
1 tsp of Olive Oil
1 Spring of Parsley, finely chopped
1 tsp of Curry Powder
0.5 tsp of Garlic Granules
100ml Boiling Water
Preparation
-Mix the stock pot with around 100ml of boiling water, 1 tsp of Curry Powder, 0.5 tsp of Garlic Granules to make a paste.
- Rub the paste Chicken Breasts and put into a hot pan with a tsp of Olive Oil and turn down to medium heat.
- After about 2 minutes, turn the chicken and keep repeating for around 8/10 minutes until Chicken is cooked through.
- Whilst the Chicken is cooking, boil the potatoes until fork soft.
- Drain the potatoes and toss in a bowl with the butter and finely chopped parsley.
- 40g of salad each plate and place the now chopped chicken on top with 30g of mango chutney as a dressing and the Potatoes.
- Season Potatoes with salt and pepper and enjoy.