Spring Chicken Breast
with Shaved Fennel Cabbage Salad

Ingredients

• 4 spring chicken breasts (bone-in)
• 8 super-thinly sliced organic ham
• 8 big basil leaves
• 6 tbsp tangerine juice
• 3 tbsp white balsamic vinegar
• 1 tsp fennel seeds (Herbaria)
• 1 fennel bulb, shaved paper thin with a mandoline or meat slicer
• 1/2 white cabbage, thinly sliced
• 20 g / 0.7oz raisins
• 1 pear, peeled, cored and finely diced
• 5 tbsp extra-virgin olive oil
• 2 tangerines, cut into dice
• 1 tbsp raw cane sugar
• “Sicilian Rock Salt” (Herbaria)
• “Trio Noir” black pepper blend (Herbaria)

With your hands, knead cabbage and 1 teaspoon of salt. Let rest for 10 minutes. Sieve the cabbage juice into a pot. Add tangerine juice, balsamic vinegar and fennel seeds to the pot and bring briefly to a boil. Foil in raisins and pears. Leave to soak. For the dressing whisk remaining tangerine juice in 3 tablespoons olive oil, salt and pepper to taste.

Pre-heat oven to 150°C/ 302°F. Season chicken breasts with salt and pepper, wrap with 2 leaves of basil and 2 slices of ham. Heat 2 tablespoons of olive oil in a skillet. Transfer chicken to pan and roast gently for about 3 minutes on each side. Place in an oven-safe dish and cook in the oven for 10 minutes.

Return skillet to the stove. Dissolve sugar in gravy and add tangerines. Remove from heat, add dressing. Arrange cabbage salad on plates and add the dressing. Transfer chicken breast on top of the salad and serve right away.