Leons Tan | Culinary Instructor, Temasek Polytechnic
Chicken dishes are popular with Singaporeans and this recipe was created with that in mind. The silky smooth texture and juiciness of the meat are enhanced by the fruity tang and sweetness of California Raisins in the spicy salsa.
Season chicken breast with salt and pepper.
Heat canola oil in a pan and sweat chopped shallots, bay leaf and crushed garlic until fragrant.
Add breadcrumbs, season with salt and pepper, and stir well over low heat until golden brown. Set aside to cool.
Pour boiled water over California Raisins and cover with lid. Set aside to soften. Drain liquid and reserve the California Raisins.
Add remaining ingredients (except butter and chicken glaze) to cooled breadcrumb mixture and mix well.
Pan-fry the seasoned chicken breast in butter for 2 minutes on all sides, then place crumb mixture onto cooked chicken breast and roast in oven at 140°C for 17 minutes.
Wash and wrap each sweet potato with aluminum foil.
Bake sweet potatoes at 180°C for 45 to 50 minutes or until soft. Peel and mash with fresh cream and butter. Season to taste.
Boil beetroot (skin on) and simmer for 40 minutes or until soft. Remove from pot and cut into desired shape.
Blanch carrots, mushrooms and
Brussels sprouts in salted boiling water. Toss in butter and season to taste.
Peel the mango and detach the flesh from the seed. Cut to desired shape and size.
Combine all ingredients and set aside.
Spoon some salsa onto a plate, and arrange chicken pieces and vegetables over it. Finish with a drizzle of chicken glaze.
Servings 0