Chicken Florentine with Kumara Saute and Steamed Asparagus
Vegetable Oil
2 Chicken Breast fillets, halved lengthwise
80g bab spinach leaves
2 medium tomatoes, thinly sliced
4 slices of tasty or Jarlsberg cheese
Pre-heat oven grill to high, heat oil in pan over moderately high heat. Add chicken, cook for 3 minutes each side or until seared. Transfer to a baking tray. Add spinach to pan, toss over heat for 1 inhute or until just wilted.
Arrange spinach and tomato over chicken, top with cheese. Place under grill, cook for 1-2 minutes or until golden brown and chicken is cooked.
Serve with steamed asparagus.
Serves 4
Enjoy
'Preach not to others what they should eat, but eat as becomes you, and be silent.'
Epictetus (55 AD - 135 AD)
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