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Serves 2 2 teaspoons Massel Stock Powder Chicken Style
1 double chicken breasts, no skin
1 onion, thinly sliced
50 gr peeled almonds
4 tablespoons extra virgin olive oil
1 tablespoon parsley, chopped
2 tablespoons lemon juice
1 teaspoon honey
1 lettuce, washed, dried and sliced
1 bunch of baby rocket, washed and dried.
1 avocado, sliced
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Separate along the line the chicken breast to obtain two equal parts. With a sharp knife, being very careful, slice each fillet in half width wise to obtain two thin slices. On medium-high heat, in a large frypan, heat 2 tablespoons of olive oil. Add the 4 slices of breast fillets and quickly brown them on both sides until golden. Add the onion; sprinkle the lot (also the chicken) with one teaspoon of stock powder and sauté for a couple of minutes. Remove to a bowl. Add the almonds to the same pan and sauté until golden. Add the chicken and onion. Make the dressing by placing in a jar 1 teaspoon of stock powder, the lemon juice, the remaining 2 tablespoons of olive oil and the honey. Close the jar and shake well. Arrange the rocket and the lettuce on serving plate or bowl, top with the chicken slices, onion, avocado slices and almonds. Pour the dressing all around and serve with crusty bread.
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