Chicken Breasts on Sweet Potato-Miso With Golden Kiwifruit
By AmandaInOz on July 16, 2007
Prep Time: 20 mins
Total Time: 50 mins
About This Recipe
"I love golden kiwifruits. Found this on the Zespri Gold Kiwifruit website."
golden kiwi fruits, peeled
lemon, finely grated rind of
lemons, juice of
fresh coriander leaves
light vegetable oil
sweet potatoes, peeled and cut in 3cm thick chunks
red chile, finely sliced on an angle
Place the kiwifruit, lemon rind and juice, coriander and salad oil into a blender or food processor, add 1 teaspoon of salt and purée on medium speed until smooth. Pour through a fine sieve to remove the seeds if desired.
Boil the sweet potatoes with a dash of salt, until tender. Mash with the miso and keep warm.
While the potato is cooking, heat the cooking oil in a small saucepan, and deep-fry the sliced chilli until darkened and crisp. Remove from the oil and drain on kitchen paper. Heat an oven-proof frying pan and add 2 tablespoons of the chilli oil. When hot, gently place the breasts in, skin-side down, and cook over high heat, until the skin crisps and becomes golden. Turn the breasts over, and roast in the oven at 220°C until cooked, approximately 15 minutes. The chicken is cooked when clear juices run after inserting a fine knife into the thickest part of the breast.
To serve, place a spoonful of the mash in the center of a plate, top with a bunch of watercress, then the chicken, sliced in 2-3 pieces. Spoon the ZESPRI™ GOLD Kiwifruit dressing over the top.
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Chicken Breasts on Sweet Potato-Miso With Golden Kiwifruit (cont.)