A light and refreshing salad complements this tasty chicken breast recipe.
Preheat the oven to 180C/350F/Gas 4.
Heat a lidded, ovenproof frying pan until hot, add the chicory, orange zest and juice. Cover with a lid and place in the oven for five minutes, or until just tender.
Place the orange segments into a bowl with the fennel, watercress and red onion (reserve any leftover orange juice).
Whisk the mustard, one tablespoon of reserved orange juice, white wine vinegar and olive oil together until well combined. Season to taste with salt and freshly ground black pepper.
Heat a griddle pan until hot then place the braised chicory, cut-side down, onto the griddle and cook for 1-2 minutes.
Cut the chicory into thick slices and add to the fennel salad. Mix the salad and dressing together until well combined.
Slice the chicken breast lengthways, but not all the way through. Flatten it out with the palm of your hand to form on oval shape.
Place the flour and beaten egg into separate bowls and season each with salt and freshly ground black pepper. Finally, place the breadcrumbs into another separate bowl and mix together with the orange zest.
Dredge the chicken in the flour, then dip into the egg mixture and roll in the breadcrumbs.
Heat the butter and olive oil in a large frying pan. Add the chicken breasts, one at a time, and fry for 2-3 minutes on each side, or until golden-brown. Test the chicken breast is cooked by inserting a skewer into the thickest part of the meat. If the juices run clear, the chicken is cooked. Remove the chicken from the pan and set aside to drain on kitchen paper.
Place the chicken breast into the centre of the plate and pile the salad over the top. Finish with an extra drizzle of dressing around the edge.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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