Menu

Char grilled Escalope of Chicken, Roast Carrots, Orange and Raisin Salad

This recipe for Chargrilled Escalope of Chicken, Roast Carrots, Orange and Raisin Salad is a Miriam O’Callaghan’s family favourite

INGREDIENTS

4 chicken breasts, skinned

8 carrots peeled or 1 bag of frozen carrots thawed out

4 oranges (peeled & sliced)

1 cup raisin

1 table spoon of chopped herbs (sage, rosemary, thyme etc)

1 bunch spring onion – peeled, trimmed & tossed in olive oil

METHOD

Heat oven to 200C & place roasting tin in oven to heat for 5 minutes, then remove. Cut carrots lengthways. Drizzle olive oil into roasting tin & add carrots, herbs – season with sea salt & pepper. Toss & place in oven. Cook until tender, tossing occasionally.

While carrots are cooking heat a char grill pan until very hot, if preferred you could use a conventional grill. Season chicken breasts with sea salt & pepper & drizzle with olive oil. Place on griddle for 3 – 4 minutes. Turn & cook for a further 3 – 4 minutes. Remove chicken from grill pan. Place sliced orange on each breast with the raisin.

TO SERVE

Spoon carrots on plate, put chicken on top & then spring onion.

Does your family have a favourite recipe?  Share it in the comments below.

Did you like this article? Sign up for our free newsletter packed with information and great offers.  Or join us on Facebook and follow us on Twitter.

Tagged under