Corn Chicken Breast with Steamed Salad

Ingredients

• 2 tbsp raisins
• 150 ml dry white wine
• 4 corn chicken breasts (with bone and skin)
• Salt
• Pepper (freshly ground)
• 2 tbsp Vegetable oil
• 1 handful thyme
• 2 Spring Onions
• 4 lettuce hearts
• 2 tbsp pine nuts
• 2 tbsp butter

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Warm the raisins with wine in a small pot, set aside to infuse.

3. 3.

   Rinse the chicken breasts and pat dry. Season with salt and pepper and sear both sides in hot oil until golden brown. Rinse thyme, shake dry, place on parchment-lined tray. Lay the chicken breasts skin side up on the tray and bake for about 20 minutes until cooked through.

4. 4.

   Wash and trim spring onions, cut into thin 4‑5 cm strips. Rinse lettuce hearts, trim and halve them.

5. 5.

   Sauté pine nuts with spring onions in hot butter for 1–2 minutes. Briefly fry the lettuce, season with salt and pepper, then pour in the raisin wine mixture. Steam gently for about 5 minutes, turning the salad occasionally. Taste before serving.

6. 6.

   Slice the cooked chicken breasts into strips and serve arranged with the steamed salad.