starter and salad nos..31

yummy chicken one!!!

CHICKEN AND BEETROOT DUET

Chicken breast                        60gms (boneless, cut into 3 strips)

Boiled beetroot                       60gms

Olive oil                                  20ml

Crushed peppercorns             3nos

Chopped garlic                       2cloves

Worcestershire sauce             2ml

Mustard powder                     a pinch

Salt                                          to taste

Mayonnaise                           15ml

Beetroot juice                       5ml

Lime juice                             10 drops

Garnish: lemon wedge, tomato slices

Preparation: Marinate the chicken breast in 10 ml oil, peppercorns, garlic, Worcestershire sauce, mustard powder and salt. Keep aside for at least 30min. Peel and trim the sides of beetroot and cut 3 equal thick slices from the block. Heat oil and pan fry the chicken until cooked and juicy. To arrange, place beetroot slice followed by a chicken strip overlapping. Repeat twice. Thin out mayonnaise by adding beetroot juice and lime juice. Pour the sauce over in the centre of the arrangement. Serve warm or cold.