Ingredients

Method

• 400 g chicken breasts, skinned and filleted
• Olive oil, for rubbing and frying
• Sea salt and freshly ground black pepper
• 300 g asparagus spears, trimmed
For the home-made mayonnaise:
• 1 organic egg
• 1 T red-wine vinegar
• Sea salt and freshly ground black pepper
• ½ cup sunflower oil
For the crisps:
• 2 large potatoes (about 400 g), peeled and sliced paper-thin
• Olive oil, for brushing
• Sea salt, to taste

Method

Ingredients

Preheat the oven to 180°C.
Place the chicken between sheets of non-stick baking paper and flatten with a mallet. Score in a criss-cross pattern on one side, moisten all over with olive oil and season to taste.
Sear in a griddle pan over a medium to high heat, then finish off in the hot oven for 15 to 20 minutes, or until just cooked and still moist.
In a pan over a medium to high heat, sear the asparagus in a little oil.
Serve the chicken and asparagus with home-made mayonnaise and crisps.
To make the home-made mayonnaise:
Place the unshelled egg in a blender jug. Pour over boiling water, then drain immediately (this will warm both the egg and the container).
Crack the egg into the jug and, using a hand blender, beat until foamy. Add the vinegar and a little seasoning and beat again. Very gradually beat in the oil until thick and smooth.
To make the crisps:
Preheat the oven to 200°C.
Brush the thinly sliced potatoes on both sides with olive oil and salt. Place in a single layer on a large baking tray. Bake for 15 minutes, or until crisp and golden.
LEFTOVERS? Mix shredded chicken and sliced asparagus with torn lettuce. Lighten the mayo with buttermilk or yoghurt and a squeeze of lemon juice and toss together for a hearty salad.
Per serving: 2367.2 kJ, 30.6 g protein, 39.4 g fat, 22.3 g carbs