Ingredients
Servings: 4 servings
- Chicken breast (1, whole, about 400–500 g)
- Extra virgin olive oil (45 ml)
- Fine salt (to taste)
- Black peppercorns (to taste)
- Lamb’s lettuce (or another soft salad green, to taste)
- Mayonnaise (to taste)
- Mustard (a small amount)
- Lemon juice (to taste)
- Fine salt (to taste)
- Black peppercorns (to taste)
Steps
- Take the chicken breast out of the fridge 20–30 minutes before cooking so it comes to room temperature, and pat it thoroughly dry with paper towels so it browns rather than steams.
- Heat the oven to 200°C (static) or 190°C (fan).
- Place the breast in a baking dish and rub all over with the olive oil, salt, and pepper.
- Roast on the middle rack for about 25–30 minutes for a medium breast (400–500 g), up to 35–40 minutes if larger.
- The chicken is done when the internal temperature at the centre reaches 74°C, or the juices run clear when you pierce the thickest part. Cover with foil and let it rest before slicing.
- Cut or shred the cooked chicken into small pieces.
- Mix the chicken and lamb’s lettuce with mayonnaise and a little mustard.
- Season with lemon juice, salt, and pepper to taste.
Notes
- A kitchen thermometer is the most reliable way to avoid drying out the breast.
- Good in a sandwich, on a bed of green salad, or with crackers.