Herb-Crusted Chicken with Fruit Salsa
4 pieces chicken breast
30ml olive oil
Salt and pepper to taste
For the herb crust
250g fresh bread
15g fresh parsley
For the fruit salsa
5ml lemon juice
1 tsp ginger, grated
1 tsp garlic paste
10ml olive oil
1/2 mango, chopped very fine
30g pineapple, chopped very fine
30g papaya, chopped very fine
1 tsp fresh mint, chopped
10g pomegranate seed (fresh)
1 sprig coriander, chopped fine
Clean the chicken breasts, rub well with salt, pepper and olive oil and leave to marinate for half an hour.
To make the breadcrumbs, cut off the sides of the bread slices and put them in a blender with the herbs and a little salt. Blitz till you get green crumbs.
To make the tropical fruit salsa, mix all the chopped fruits in a bowl. Add olive oil, lemon juice, ginger, garlic, chopped coriander and mint. Mix well and keep aside.
Heat a little oil on moderate heat. Roll the chicken in the breadcrumbs, and shallow-fry with a cover till both sides are browned.
To serve: Arrange the pieces of chicken in a heap, and liberally spoon the salsa over it.
Serve hot with a side of blanched florets of broccoli, drizzled with a little butter and garlic.