Pan-seared Chicken Breast Fillets with Tabbouleh and Basil Oil
Serves 4
Ingredients:
4 Chicken breasts
15g Mixed spice seasoning
10g Unsalted butter
2 Garlic cloves
6g Smoked paprika
7g Lemon juice
150g Wholegrain bulgur wheat
50g Shallots
100g Cherry tomatoes
100g Cucumber
40g Parsley
10g Mint
10g Sunflower seeds
10g Spring onion
200g Extra Virgin Olive Oil
50g Basil
200ml Extra Virgin Olive Oil
Method:
For the basil oil, heat the vegetable oil to around 80°C in a pan, then blend with the basil in a food processor until the oil is a bright green colour. Strain the oil and add to a container.
Take the chicken breasts out of the fridge to allow them to come to room temperature. Season them with olive oil, salt, pepper and a generous amount of the mixed spice seasoning.
Rinse the bulgur wheat under cold water then add to a bowl. Boil some water in a kettle and pour over the grains, covering them by 2-3cm.
Cove the bowl with a tea towel or tin foil and then leave to soak until the water has been absorbed and the bulgur wheat.
Put a pan on a medium heat and add some olive oil. Once the pan has come to heat add the chicken and sear on either side until golden. Add in the butter and let it melt and foam before basting it over the chicken. Turn the heat slightly down and cover with a lid. Let the chicken cook until the internal temperature is 72°C.
While the chicken is cooking, finely chop the garlic, shallots, tomatoes, cucumber, parsley and mint.
Thoroughly drain the bulgur wheat, then combine with all of the vegetables and herbs in a bowl.
Add in the paprika and lemon juice before drizzling in the olive oil. Give everything a thorough mix and season well with salt and pepper.
When cooked remove the chicken breasts from the pan and leave to rest covered with foil for around 5 minutes.
Spoon the tabbouleh into a bowl and top with sunflower seeds. Slice the chicken breasts at angle then place over the tabbouleh before drizzling with a generous amount of basil oil. Enjoy!