Panfried chicken with baby marrow and porcini

Name: Pasta and green marrow frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: organic eggs 8,broken organic spaghetti, cooked and drained 100g,grated organic Italian Parmesan, plus extra for sprinkling 4T,organic olive oil 2T,small organic onion, finely chopped 1,whole clove garlic, peeled 1,organic green baby marrows (about 350 g), shredded 8,sea salt and freshly ground black pepper, to taste

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

olive oil, to drizzle
4 chicken breasts
100 g pecorino cheese, grated
8 cloves garlic
8 baby marrows, very thinly sliced
4 porcini mushrooms, sliced
30 g rocket
extra virgin olive oil, to drizzle
sea salt and freshly ground black pepper, to season

Method

Preheat the oven to 180ºC.
Rub the oil over the chicken and roll in the cheese.
Heat a nonstick pan and pan-fry the chicken and garlic until golden brown.
Place on a baking tray and roast until cooked.
Fry the baby marrow and mushroom until cooked.
Slice the chicken and serve with the vegetables and rocket. Drizzle with lemon juice and olive oil. Season to taste.
Cook’s tip: If you want something a bit more meaty, replace the chicken with sliced rump steak.
Per serving: 1476kJ, 31g protein, 24g fat, 3g carbs

This is a test recipe

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