main course dietary requirements vegetarian : NO vegan : NO
To serve : place the trio of greens onto the plate and slicing the chicken into two diagonally , place it on top , drizzle with sauce and a few sprigs of parsley . Offer extra sauce in a jug . notes
This recipe was inspired by a recipe from Caroline our Vail Resort Manager . Her recipe originally used polenta , but after lots of experimenting and altering we have plumped for couscous as it gives us a really lovely unusual Mediterranean style crumb to this dish . budget tips
main course dietary requirements vegetarian : NO vegan : NO
dairy free : NO , check mayo with guest , omit pesto and add lemon juice . Omit cream from sauce .
nut free : OK , check pesto with guest
gluten Free : NO , pan fry chicken and serve with red pepper sauce
Chicken in cous cous crumb with red pepper sauce
Serves : 4 Cooked : at oven temp 375F / 190C
4 chicken fillets 100g dried cous cous ½ chicken stock cube 1 tablespoon lemon juice 4 tablespoons mayonnaise 2 tablespoons pesto
Preparation time : 30 minutes Cooking time : 35 minutes
for the red pepper sauce ½ onion , finely chopped
1 small carrot , peeled and finely chopped
1 stick celery , finely chopped
2 red peppers , de-seeded and finely chopped
150ml dry white wine 1 vegetable stock cube 100ml cream 4 sprigs of flat leaf parsley to serve salt and pepper week one
1 . Put the dry cous cous into a mug , note the level and then pour into a bowl . Pour boiling water to the same level in the mug and add the stock cube . Stir well and then pour over the dry cous cous adding the lemon juice . Leave for at least 20 minutes , then run your fingers through the cous cous to loosen it to individual grains . This is the coating for the chicken . 2 . Meanwhile make the red pepper sauce by putting the onion , carrot , celery , red peppers , wine and stock cube into a saucepan and cooking for about 20 minutes or until the vegetables are tender . Remove and blend until smooth then pass through a sieve and back into the saucepan . This is important , as if you do not sieve it the texture is not pleasant . Then add the cream and season to taste . Both steps 1 & 2 can be done in the morning . 3 . Mix the pesto and mayonnaise and dip the chicken fillets first in this mix then roll well in the couscous . Place into a shallow greased roasting tin , drizzle with a little vegetable or olive oil and bake uncovered for 25- 30 minutes . 4 . Warm the sauce before serving .
To serve : place the trio of greens onto the plate and slicing the chicken into two diagonally , place it on top , drizzle with sauce and a few sprigs of parsley . Offer extra sauce in a jug . notes
This recipe was inspired by a recipe from Caroline our Vail Resort Manager . Her recipe originally used polenta , but after lots of experimenting and altering we have plumped for couscous as it gives us a really lovely unusual Mediterranean style crumb to this dish . budget tips
Your chicken fillets want to be 130-150g each . If they are bigger , trim and toss the trimmings in curry powder and yoghurt , fry until brown and crispy and serve on a cocktail stick with a little green leaf as a mini canapé or simply make yourself a great lunch sandwich by mixing these pieces with mayo .