Ingredients For the chicken About 4 chicken breasts (400 g)
¼ cup plain flour
¾ tsp salt
¼ tsp paprika powder
½ tsp curry powder
2 tbsp oil
½ orange, segmented
½ cup cherries, pitted
4 pineapple rings
½ avocado, cut
½ cup dry white wine
For the salad 1 cup Edamame beans, shelled, defrosted
½ cup cucumber, chopped
1 tbsp green capsicums, chopped
2 tbsp red capsicum, chopped
1 tbsp onion, minced
¼ cup celery, sliced
¼ cup mushrooms, sliced
¼ cup broccoli, diced
For the Dressing 1 tbsp vinegar
Drop of balsamic vinegar
1½ tbsp oil
1 tsp soy sauce
1 tsp lemon juice
1 tbsp sesame seeds
Method For the salad
Make the salad first by combining all the vegetables.
Mix the dressing well.
Add the dressing to the vegetables and put in the fridge for at least 30 minutes prior to serving.
For the chicken
Pre-heat the oven to 190°/170° fan forced.
Mix the flour, salt and paprika.
Dip the chicken into this mixture and shake off the excess flour.
Brown gently on all sides in the oil.
Put it in an ovenproof dish.
Add the wine, cover and bake for about 15 minutes.
Take out of the oven and arrange the orange segments, cherries and pineapple rings over the chicken.
You may need to add some more wine if the liquid has cooked away, however I did not.
Put it back in the oven and bake, uncovered for about 15 more minutes or until the chicken is baked - make sure you do not overcook it as it is lovely and juicy if not overcooked, and dry if overcooked. I always use free range chickens as they seem to be more tender.
Garnish each serving with avocado pieces, and serve with the salad.