Chicken filet with strawberry relish on asparagus salad

Name: Chicken filet with strawberry relish on asparagus salad
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 250 g Strawberries; 1 (80 g) Onion; 1 Pot of basil; 1 TEASPOON pickled peppercorns; 150 ml Cider vinegar; 75 g demerara sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g white asparagus; 4 (à 75 g) Chicken filets with skin; 1 stalk of lemon balm; 1-2 tablespoons (10 g each) Oil; 7-10 Tbsp a few squirts of lime juice; 7-10 Tbsp Slices of lime; 7-10 Tbsp Wood skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

250 g Strawberries
1 (80 g) Onion
1 Pot of basil
1 TEASPOON pickled peppercorns
150 ml Cider vinegar
75 g demerara sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g white asparagus
4 (à 75 g) Chicken filets with skin
1 stalk of lemon balm
1-2 tablespoons (10 g each) Oil
7-10 Tbsp a few squirts of lime juice
7-10 Tbsp Slices of lime
7-10 Tbsp Wood skewers

Directions

1
For the relish, clean, wash and cut the strawberries into small pieces. Peel and finely chop the onion. Wash 2 stems of basil, chop leaves. Mix prepared ingredients, peppercorns, vinegar and brown sugar and simmer for about 15 minutes, then season with salt and pepper.
2
In the meantime, wash and peel the asparagus, cut off the woody ends briefly. Halve the asparagus spears and cook them in salted water for about 15 minutes. Wash the chicken fillets and dab dry. Push lemon balm leaves under the skin.
3
Pin it with wooden skewers. Heat oil. Fry the fillets on each side until crispy. Season with salt, pepper and lime juice. Fry for about 12 minutes. Remove the remaining basil leaves and mix with the asparagus.
4
Arrange asparagus, chicken filet and relish in portions. Serve garnished with lime.