Chicken supremes with coriander & Fesca salad

Ingredients

• 4 organic chicken breasts
• 120g fresh coriander
• 2 tablespoons olive oil
• 2 tomatoes
• 1 lawyer
• 1 red onion (small)
• 1 to 2 tablespoons lime juice
• Salt and freshly ground pepper

Preparation

Wash and spin-dry the arugula.
Slice the supremes lengthwise, taking care not to cut them in half, and season
both sides with salt and freshly ground pepper. Brown the supremes in an oiled
frying pan. When they are lightly browned, garnish each supreme with the fresh
coriander and continue cooking until they are cooked through.
Dice the tomatoes after removing the skin and seeds, peel and dice the avocado
and do the same with the red onion. Mix all the ingredients together,
add two tablespoons of lime juice and a little chopped coriander.
Serve the supremes with the salsa fresca.

Oils to make the recipe

ABEL 1898

Garlic-flavored olive oil

Unit price 4,85 €^{Including tax}

ABEL 1898

Lemon-flavored olive oil

Unit price 4,85 €^{Including tax}

ABEL 1898

Basil-flavored olive oil

Unit price 4,85 €^{Including tax}

ABEL 1898

Extra virgin olive oil

From 9,50 €^{Including tax}

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