Valentines Butterfly Chicken

By wackykitchen

A tasty heart shaped chicken meal perfect for two to share.

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Pan Fried Salmon with Asparagus

Chicken & thyme risotto

Ingredients

1 Chicken Breast Fillet
Beetroot vinegar
Peri Peri Sauce
50g flour
lemonade
1 egg

Details

servings 2
Level of difficulty Easy
Preparation time 10mins
Cost Average budget

Preparation

Step 1

Take your chicken breast fillet and find which edge would be best to cut from to create a heart shape and cut down through the middle but leaving 1cm at the end attaching the two sides and flatten out to an even thickness

Step 2

Marinate the breast in beetroot vinegar mixed with peri peri sauce and massage thoroughly. Place into the fridge to marniate for 2 hours.

Step 3

Take the breast from the fridge before use and cook for 15 minutes in a pan or under the grill.

Step 4

Use the remaining marinate liquid to combine with the flour, egg and lemonade to create a light fluffy batter and dip the breast into flour to create a surface for this to cling to before dipping into the batter to coat entirely

Step 5

Transfer the coated breast into hot oil to crisp or return to the oven to provide the crispy batter coating desired.

Step 6

Serve on a heart shaped mound of mashed potato smothered in your favourite red sauce and a heart shaped portion of soft cheese (or a mound of grated cheese)

Vary the recipe to suit the tastes of your partner, for a vegetarian alternative try a portabello mushroom stuffed with flavourings and battered to perfection.