Roasted chicken breast served with a light salad of cauliflower, capers, raisins and parsley.
Preheat the oven to 180'C. Season the chicken with salt and pepper. Add the oil to a hot frying pan and then add the chicken to the pan skin-side down. Once golden, turn the chicken over and add the butter. Allow the butter to melt and then use it to baste the chicken. Transfer to a roasting dish and cook for 10 to 15 minutes depending on size.
Cut the cauliflower into florets. Peel and finely dice the shallots. Pick and shred the parsley leaves. Blanch the cauliflower in boiling water for 2 minutes and then drain well.
Add the shallots to the pan used to cook the chicken and sweat for 3 minutes. Add the cauliflower and cook for a further 3 minutes. Add the capers and the raisins and then fold in the parsley. Season to taste.
Carve the chicken and place it in the middle of the plate. Gently spoon the cauliflower mixture around it to serve.
«Using the same pan to cook the chicken and then the garnish will really make use of all the flavours released as the meat cooks. Try making this recipe using white fish instead of chicken for a lighter alternative.»