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Ingredients
- 1 x Chicken breast
- 2 Tbsp. Extra virgin olive oil
- 75 gm Noodles, cooked
- Â Â Salt and pepper
- 4 x Plums
- Â Â Juice 1/2 orange
- 1 x Garlic clove, crushed
- Â Â Splash balsamic vinegar
- Â Â Knob of butter
- 1 Tbsp. Minced dill and parsley
- 3 Tbsp. Extra virgin olive oil
- Â Â Juice 1/2 lime
Directions
- Preheat oven to 200c/400f.
- 1 Season the chicken. Panfry in 1 tbsp extra virgin olive oil and transfer to the oven for15 min.
- 2 For the Chutney: Halve and stone the plums and place in a saucepan with the other ingredients. Cook on a medium heat for 10-15 min.
- 3 For the Herb Oil: Whiz the ingredients together in a blender. Heat 1 tbsp oil in a frying pan, using two 3" rings, place the noodles inside and fry for 2-3 min on each side.
- 4 Serve the chicken breast on the noodle cakes, along with some chutney and drizzle with the herb oil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 914g | |
| Calories 1412 | |
| Calories from Fat 731 | 52% |
| Total Fat 82.48g | 103% |
| Saturated Fat 13.27g | 53% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 229mg | 10% |
| Potassium 1299mg | 37% |
| Total Carbs 137.39g | 37% |
| Dietary Fiber 9.3g | 31% |
| Sugars 65.23g | 43% |
| Protein 35.99g | 58% |
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