Yields
1 serving
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ingredients
15
mL eucalyptus honey
15
mL verjus
200
g free range chicken breast, rubbed with fresh herbs
30
g baby lettuce leaves
30
g english cucumber, cut into long strips
30
g jicama, peel and julienne
30
g balsamic vinaigrette
lemon juice
1
pinch seasoning
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directions
Step 1
Marinate chicken breast in olive oil for 1 hour.
Step 2
In the meantime, mix honey and verjus together.
Step 3
Prepare vinaigrette by mixing 1/2 chopped shallot, 1 teaspoon of balsamic vinigar and 4 teaspoons of extra virgin olive oil.
Step 4
Season and mark chicken breast on broiler, brush with honey mixture and roast in a 375F oven.
Step 5
Glaze with honey mixture again after 7 min. and keep roasting until done.
Step 6
Arrange baby lettuce leaf in a cucumber ring on plate and drizzle with vinaigrette.
Step 7
Toss jicama in a little lemon juice and arrange on a plate.
Step 8
Slice, arrange chicken breast neatly on jicama and serve with a little bit of vinaigrette.