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May 3, 2010 | by  | in Opinion |
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Chicken salad

This is a very fancy dinner, not worth the effort for your average Monday night but maybe worth digging out when you want to impress a prospective significant other with your culinary skills. Or perhaps when your mum is visiting your flat and you want to give the appearance of actually taking care of yourself without her.

500g chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup balsamic vinegar
2 dessertspoons whole seed mustard
1 dessertspoon brown sugar
Olive oil (to cook)
4 cloves chopped garlic or 1/2 teaspoon crushed garlic
1 tablespoon chopped thyme
200g spinach
200g grapes
250g feta cheese

Put salt and pepper on top side of chicken.
Fry until golden, but not cooked.
Turn and cover second side.
Add garlic and thyme, cook a further two minutes.
Mix vinegar, mustard and sugar. Add to chicken and cook a further 5 minutes.
Arrange spinach on a serving dish.
Crumb feta over and spread grapes on top.
Spread chicken and juices over top.

The ingredient list is pretty imposing. Thankfully you can replace some things and get much the same result, like using normal sugar if you have no brown, or substituting different herbs.

Food tip of the week:
When peeling garlic, crush a garlic clove with the flat side of your knife first. The peel will be loosened, ready for you to pick off. Alternatively (although I can’t admit to having tried it myself yet) I have heard that microwaving garlic for ten seconds first is very effective to loosen them out of their skins.

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