Crispy Chicken with Mediterranean Style Salsa Verde ?
AD | This is such a fresh and easy way to jazz up a simple pan-fried chicken breast (it also works great with fish dishes, or over halloumi and potatoes); it packs an absolute flavour punch too thanks to some simple, quality ingredients!
I’ve partnered with Iliada for this recipe (Iliada_evoo); using their authentic Greek Extra Virgin Olive Oil to bring everything together. This Extra Virgin Olive Oil is produced in the Kalamata region, which is famed for its exquisite olives & olive oil; plus Iliada’s premium range of extra virgin olive oils boast PDO (protected designation of origin) status!
As you can see, it’s packaged in a lovely tin container (which protects it from sunlight & UV radiation, preserving its unique flavours) – and it’s just launched in tescofood! Iliada products are also available from amazon.co.uk, including Kalamata Extra Virgin Oil 500ml & 700ml, as well as Extra Virgin Olive Oil with Basil & Extra Virgin Olive Oil with Truffle.
Here’s the recipe for my Mediterranean Style Salsa Verde (enough to generously spoon over 4 chicken breasts) – it’s super quick to throw together too:
1tbsp dijon mustard
1tbsp white wine vinegar
Juice from 1 lemon
8-10tbsp Iliada_evoo’s Kalamata Extra Virgin Olive Oil
– add the above ingredients to a large bowl. Set aside.
1-2 garlic cloves (minced – start with one as you can always add more)
8-10g fresh basil & mint (a small bunch of each with thick stalks removed)
15g fresh parsley (a medium bunch with thick stalks removed)
1/3 jar salted capers (approx 33g, rinsed to remove excess salt)
– place the above ingredients onto a chopping board & chop everything together until combined into small chunks. You could do this in a blender, but you’ll lose the rustic charm & texture.
– pop it all into the bowl with the mustard, vinegar & Iliada_evoo’s Kalamata Extra Virgin Olive Oil & mix to combine. Taste & adjust anything to your liking.
– serve immediately over pan-fried chicken, or pour into a clean jar with a little extra Kalamata Extra Virgin Olive Oil over the top. Close the lid & keep in the fridge for up to 1 week.