Lemon Horseradish Chicken on Arugula

Ingredients

• 200 g arugula
• 2 tbsp dark balsamic vinegar (20 ml)
• 3 tbsp good olive oil (30 ml)
• Sea salt
• a pinch of sugar
• 1 tbsp chopped basil
• 2 organic skin‑less chicken breast fillets (170 g each)
• Sea salt
• 30 g cream horseradish (from the jar)
• 1 organic lemon (zest and juice)
• 4 Sage leaves
• 2 tbsp good olive oil (20 ml)
• 100 g bacon slices

Instructions

1. 1.

   Preheat the oven to 180 °C (convection).

2. 2.

   Wash, dry, and drain the arugula for the salad.

3. 3.

   For the chicken, rinse the fillets, pat dry, then split them horizontally without cutting all the way through. Open the meat, season with salt, spread cream horseradish, and sprinkle lemon zest. Place two sage leaves on each piece, fold back together, and season the outside with salt again.

4. 4.

   Heat oil in an oven‑proof skillet and sear the chicken fillets for 2 minutes per side. Transfer the skillet to the preheated oven and bake for 5 minutes until cooked through.

5. 5.

   Meanwhile, cut the bacon into strips and slowly crisp them in a pan without added fat. Remove and drain briefly on paper towels.

6. 6.

   Whisk together vinegar, oil, a touch of salt, sugar, and basil to make a vinaigrette, then toss with the arugula.

7. 7.

   Plate the arugula salad in the center of two bowls. Slice the lemon horseradish chicken across into three thick pieces each, drizzle with lemon juice, and arrange on top of the salad. Finally, sprinkle the bacon over everything.