by Donna Hay

ISBN: 9780060566296

Publisher William Morrow Cookbooks

Published in Cooking, Food & Wine

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Sample Chapter

Chicken With Rocket Sauce


4 chicken breast fillets
olive oil for brushing
cracked black pepper
150g (5 oz) snow pea (mange tout) shoots

rocket sauce
1 1/2 cups shredded rocket (arugula)
1/4 cup chopped dill
1/4 cup chopped flat-leaf parsley
2 cloves garlic, sliced
1 tablespoon Dijon mustard
2 tablespoons salted capers*, rinsed
1/2 cup olive oil
2 tablespoons lemon juice


To make the rocket sauce, process the rocket, dill, parsley, garlic, mustard and capers in a food processor until smooth. Add the oil and lemon juice and process until combined. Brush the chicken breasts with a little oil and sprinkle with cracked black pepper. Place the chicken in a steamer over rapidly simmering water and steam for 3-5 minutes or until just cooked through. To serve, slice each chicken breast into 3 pieces. Pile the snow pea shoots onto serving plates and top with the chicken. Spoon over the rocket sauce. Serves 4.

Excerpted from "Flavors" by Donna Hay. Copyright © 2003 by Donna Hay. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Excerpts are provided solely for the personal use of visitors to this web site.
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