Chicken Breast, Raisin Cashew Nut Slaw – Serves 2 Pax

Cooking Time:	35 – 40 Minutes
Equipment required:	26cm or 30cm Non-Stick Frying Pan Baking tray Mixing bowl
Serving Size:	2 Pax

Serving Suggestion & Versatility

• Main course

 

Ingredient Checklist

Preparation	Ingredients
Baked chicken breast	2 pieces chicken breast Olive oil Salt & pepper to taste
Raisin cashew nut slaw	40g raisins 40g toasted cashew nuts 20g honey Zest and juice from half a lemon Cumin powder to taste 120g finely shredded red cabbage

 

Method

Step 1: Baked chicken breast

• Marinate with olive oil, salt and pepper.
• Bake in the oven at 150 degrees Celsius for 15 minutes or until the internal temperature reaches 65 degrees Celsius.
• Remove from the oven and allow to rest for 15 minutes.

Step 2: Raisin cashew slaw

• Boil the raisins for 15 minutes to rehydrate them and to give a juicer texture.
• Drain the raisins and place into a mixing bowl with the cashew nuts.
• Finely shred the red cabbage using a mandolin.
• Combine the cabbage with the raisins and cashew nuts.
• Add in the honey, juice and zest from half a lemon.
• Season with salt, pepper and cumin powder.
• Toss everything well and place on to a serving plate.

Step 3: Plating

• Sear the skin side of the chicken in some corn oil until brown.
• Slice the chicken and place on top of the slaw and serve.