For the marinade and dressing
30 g salt-cured anchovies, fillets
1 clove(s) of garlic
zest, of 1 lemon
juice, of 1 lemon
3 tablespoon(s) olive oil
1 tablespoon(s) mustard, dijon
150 g strained yogurt
60 g parmesan cheese, grated
For the salad
2 chicken, fillets, breast
2 iceberg lettuce
100 g corn, canned
2 tablespoon(s) thyme, fresh
1 tablespoon(s) mint, fresh
1 tablespoon(s) oregano, fresh
To serve
1 tablespoon(s) thyme, fresh
1 tablespoon(s) oregano
200 g rusks, barley


1.For the marinade and dressing
2.Beat the anchovies, garlic, lemon zest, lemon juice, pepper and 3 tablespoons olive oil, until completely combined.
3.Add the mustard and beat to incorporate.
4.Add 2 tablespoons of the mixture in a bowl and use it to marinade the chicken.
5.To the rest of the mixture in the food processor, add the yogurt and parmesan. Beat to incorporate.
6.If it is too thick you can add some water to make it thinner.
7.For the chicken
8.Place a non-stick pan over high heat and let it get very hot without adding any oil.
9.Spread some plastic wrap on a working surface and place the chicken fillets over it.
10.Cut them in half, horizontally to create 2 thinner fillets from each fillet.
11.Cover with plastic wrap and pound them with a saucepan or meat tenderizer to give them a more even thickness. It should be 1-2 cm thick.
12.Spread the marinade over the whole surface of the fillets.
13.Add them to the pan and sauté until golden on both sides.
14.For the salad
15.Chop the iceberg into 3 cm pieces and place in a bowl.
16.Add the corn, the dressing, thyme, mint and oregano.
17.Toss to coat.
18.To serve
19.Cut the chicken fillets into 2 cm slices and add them to the bowl.
20.Cut the chicken fillets into 2 cm slices and add them to the bowl.
21.Crumble some rusks over the top and serve.

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