Fillet of Chicken with Vegetables

Fillet of Chicken with Vegetables

Serving Size : 4

Categories : Entree, Fast, Meat

Amount Measure Ingredient -- Preparation Method

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4 skinless, boneless chicken breast fillets

(approx 6 oz each)

1 lime -- juiced

1/2 cup olive oil

1 1/2 pounds mixed small new season potatoes, carrots,

fennel (sliced if large), asparagus and

peas

sea salt

black pepper

sprigs of fresh flat leaf parsley, to

garnish

for the tomato mayonnaise:

2/3 cup mayonnaise

1/4 cup sun-dried tomato halves (in oil) -- drained and rinsed

Lay the chicken fillets between sheets of plastic wrap or place inside an oiled zipper top bag and use a rolling pin to beat them until they are evenly thin (~ 1/4 inch thick). Season the chicken with salt and pepper and sprinkle with the lime juice.

Heat 3 tbsp of the oil in a frying pan until shimmering and cook the chicken for about 3 minutes on each side.

Meanwhile, put the potatoes and carrots in a small pan with the remaining oil and season with sea salt. Cover and cook over a medium heat for 10 - 15 minutes stirring frequently.

Add the fennel and cook for an additional 5 minutes, stirring frequently. Finally, add the asparagus and peas and cook for 5 minutes more, or until all the vegetables are tender and cooked

To make the tomato mayonnaise, combine the mayonnaise and sun-dried tomatoes in a food processor and process until smooth. Place the vegetables on to a serving platter or divide among individual plates and arrange the chicken on top. Serve the tomato mayonnaise on the side. Garnish with sprigs of parsley.

Per Serving (excluding unknown items): 507 Calories; 58g Fat (98.3% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 209mg Sodium. Exchanges: 0 Fruit; 8 Fat.

Suggested Wine: WoolooMooloo Chardonnay (value: $8.99); La Crema Chardonnay (premium: $19.99)

NOTES : Any combination of baby vegetables can be used. The weight specified is for prepared vegetables. Adjust the cooking time or the order in which they are added to the pan according to how long the chosen vegetables take to cook, for example, add root vegetables first, before quick-cooking ones such as zucchini, snow peas, or green beans.

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