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250 gms chicken breast
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For the marinade
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30 gms smoked chili paste
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10 gms peri peri chili
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30 ml olive oil
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15 gms roasted garlic paste
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5 gms basil
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15 gms Tabasco
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5 gms salt
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5 gms black pepper
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50 ml chicken jus (brown 250 gms chicken bones. Then add 300 ml chicken stock, 100
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ml red wine, 50 gms tomato puree, 20 gms mixed herbs and reduce by half)
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10 gms red bell peppers
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10 gms yellow bell peppers
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10 gms lettuce (iceberg/lollorosso/ arugula)
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10 gms onion (sliced)
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10 ml honey mustard dressing (10 gms grain mustard, 20 ml olive oil, 15 ml white wine vinegar and 5 ml honey)
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250 gms potatoes
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5 gms salt, 50 ml milk
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15 gms butter
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Trim the chicken breast. Mix all the ingredients for the marinade in a bowl. Add the chicken breast to the marinade and leave for an hour. In the meantime, peel the potatoes and boil them. Once cooked, pass it through a sieve.
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Place the sieved potatoes in a pan and add milk and butter.
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Mash it, adjust the seasoning and keep aside. Wash and clean the lettuce and refrigerate it along with the sliced onions.
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For the honey mustard dressing, mix all ingredients with a whisk and refrigerate. Finally, grill the chicken breast and finish it in a pre-heated oven for fifteen minutes at 180° C. Once the chicken is cooked, arrange it on a plate with the sides and pour the chicken jus over it.