Sunbeam PU5300 manual Pan fried Chicken Breast with Salsa Verde

Frypan recipes continued

7.After 10 minutes check rice, add a little water if the rice looks too dry. Cook, covered, for a further 5 minutes if the rice is still quite hard.

8.Arrange raw seafood, chicken, chorizo, whole prawns, peas, roasted capsicum, over rice and cook, covered for a further 5 minutes or until the seafood is cooked and the rice is tender. Turn heat off and keep covered for 5 minutes before serving.

Pan fried Chicken Breast with
Salsa Verde	Serves 6

1-2 tablespoons olive oil

6 chicken breast fillets

Salsa Verde

1 cup flat leaf parsley

½cup dill

½cup mint leaves 2 cloves garlic

1 tablespoon small capers

1 tablespoon grated lemon rind

Sea salt and freshly ground black pepper ¾ cup extra virgin olive oil

1.Heat frying pan on setting 7. Add oil and cook chicken, uncovered, until browned on both sides and cooked through. Remove from heat and serve with Salsa Verde

2.To make the Salsa Verde, blend or process all ingredients until a chunky sauce texture is achieved.

Tip: Salsa Verde also goes very well with pan fried fish fillets.

Pan Fried Fish with Garlic and Lemon Serves 4

4 fillets (800g) white fish fillets

2 tablespoons olive oil

2 cloves garlic, crushed

2 tablespoons lemon juice

2 eschalots, minced

¼cup shredded fresh basil leaves Sea salt

Freshly ground black pepper

Steamed New Potatoes or Mash, to serve Steamed Broccolini, to serve

1.Place fish in a shallow baking dish. In a small bowl combine the garlic, lemon juice, eschalots, basil, salt and pepper and mix well.

2.Pour marinade over fish and allow to sit at room temperature for 20 minutes.

3.Heat frying pan on setting 9. Add oil and cook fish for 3-5 minutes on both sides until just cooked through.

Note: Cooking time will vary depending on the thickness of each fillet.

4.Serve fish with potatoes and steamed broccolini.

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