So, chicken breast, what can you do with it. Schnitzel, roulade, esterase?? Well, here a twist that will give you a moist, appetizing meal, both for the eye and the tummy.
Looks like the preparation is long winded, but please check out below. Or come and taste it on our next available cruise, Amsterdam. (1 cabin available) or the next available cruise, the mighty Mekong, (Antarctica sold out)
Ingredients:
- 2 Boneless, chicken breasts, skin on.
- Salt & pepper
- Cup of plain flour
- 3 Tablespoons pareve margarine, divided
- Some vegetable oil
- 2 Tablespoons diced red onion
- 6 oz cherry tomatoes, halved
- 6 oz tomatoes, cut into wedges
- ½ teaspoon red wine vinegar
- Quite a few basil leaves torn.
Method
- Dredge the chicken breasts in the seasoned flour. Coating all over.
- Heat 2/3 of the margarine and the oil. When the oil mixture is hot, shake off any spare flour. Then fry the chicken till golden on each side (approximately 4 minutes per side) depending on the size of the fillet.
- Take the chicken out of the pan and keep in a warm oven.
- Add the onions to the pan and keep stirring until they are lightly caramelized. Stir in the tomatoes and a good splash of water, plus a good squirt of ketchup. Simmer for about 3 minutes. Add the remaining margarine and the vinegar. Season as required.
- Place the chicken on individual plates pour the sauce over then the basil leaves and add a twist of fresh black pepper.
So, as the Dutch would say. Daar ben je!
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
