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Chicken with peach and watercress

July 21, 2012

This delicious light recipe can be used for lunch or a Summer supper in the garden.

• 1 tbsp olive oil
• 4 chicken breasts
• 3 sprigs of thyme
• 4 fresh peaches, stoned and quartered
• 50g watercress
• 50g lamb’s lettuce
• salt and pepper
For the dressing:
• 2 tbsp fresh orange juice
• 2 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 4 tbsp extra virgin olive oil

Add the olive oil to a large frying pan and set over a high heat.
Season the chicken with salt and pepper, sprinkle with the thyme leaves and add to the pan along with the peaches.
Fry the chicken and peaches on all sides until browned.
Remove the peaches to a plate and cover the chicken with a lid. Continue cooking until cooked through.

Mix all ingredients for the dressing together on a bowl and season well.

Remove the chicken from the pan and place onto plates. Mix the peaches with the lamb’s lettuce and watercress and place next to the chicken.

Spoon the dressing over the salad and chicken, grind over some pepper and serve.

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