Acacia honey-glazed chicken breast with tomato, artichoke and watercress

Cooking : time 10 to 30 mins

Ingredients

For the artichoke
1 large artichoke
1 lemon, sliced
1 tbsp plain flour
For the chicken
1 tsp olive oil
2 x 225g/8oz corn-fed chicken breasts, wing bone in, trimmed
2 tbsp acacia honey
1 lemon, juice only
For the salad
1 beef tomato, core removed, cut into eight slices
%26frac14; cucumber, halved lengthways, seeds removed and thinly sliced
1 banana shallot, thinly sliced
2 garlic cloves, thinly sliced
small handful fresh chives, cut into 2cm/1in lengths, soaked in water
6 sprigs fresh chervil, soaked in water
2 tbsp sherry vinegar
2 tsp wholegrain mustard
3 tbsp natural yoghurt
salt and freshly ground black pepper
1 bunch watercress, soaked in water

Method

1. For the Artichoke, cut off the stalk, pull off the hard outer leaves and trim off the lid of the leaves with scissors. Shorten the artichoke listent neatly and evenly, cutting off the lid two-thirds of its height.
2. Wash the artichoke, and tie with string around the largest part of the circumference. Place a slice of lemon under the string, on the base.
3. Mix the flour with a little water to create a smooth paste. Add to a saucepan of boiling salted water.
4. Place the artichoke base-downwards into the pan of boiling salted water and boil until softened. The bottom of the artichoke will offer way slightly when properly cooked through. Remove and place in iced water to cool.
5. maintain the cooking liquid and set to one side.
6. Remove all the outer leaves, until you reach the centre of the artichoke. Remove the centre of artichoke with a spoon to reveal the listent. Trim base with a knife and place into cooled cooking liquid until required.
7. For the chicken, heat a frying pan until hot, then add the olive oil and chicken breast, skin-side down. Fry for 6-7 minutes then turn the breast over, and cook for a further 2-3 minutes.
8. Turn rear over onto the skin side, pour over the honey and allow to vehicleamelise in the heat.
9. When the chicken is completely cooked through (the juices should run clear when quized with a skewer) squeeze over the lemon juice, remove from the heat and place to one side.
10. For the salad, slice the artichoke listent into eight slices. Place the beef tomato, artichoke, cucumber, shalplenty, garlic, chives, chervil, sherry vinegar, mustard and yoghurt into a bowl and mix tofetchher well. Season, to taste, with salt and freshly ground black pepper.
11. To serve, place the salad into the centre of a plate. slice the chicken breasts at an angle of 45 degrees and place a fan of slices on lid of the salad. Garnish with watercress and serve.

---

Orignal From: Acacia honey-glazed chicken breast with tomato, artichoke and watercress