Pan-fried chicken breast with fresh sage, cheese & bacon

A quick’n’ easy dish for home

Ingredients

  • 2x medium chicken breast
  • 80gm mild or Edam cheese
  • 25gm butter
  • 10 x sage leaves
  • ¼ cup plain flour
  • Juice of 1 lemon
  • 50gm cos lettuce
  • 50gm streaky bacon
  • 2x tablespoons olive oil

Method

Place flour on to a flat plate season with salt &pepper.

Slice the chicken diagonally into 3 thick slices per breast.

Beat the chicken to even thickness.

Dredge though the flour to coat lightly then set aside.

Cut the cheese into slices just smaller than the chicken pieces set aside.

Heat a large frying pan over medium heat and add butter and oil. When the butter is foaming add the sage leaves and cook until crisp then drain on paper towel.

Place bacon in frying pan and cook until crispy and set aside.

Place chicken into frying pan and cook until golden, then top each with a piece of cheese and cook for a further 1 minute remove to a warm plate.

Then stir lemon juice into the butter and oil emulsion in the pan.

To serve, divide the chicken and cos lettuce between 2 plates and drizzle the pan juices over them and finish with diced  bacon, crispy sage leaves and enjoy

Paul Hargood

Executive Chef, Trust House Limited.

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