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Pan seared succulent chicken breast

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Pan seared succulent chicken breast  Tried Tested

5 chicken breast (butterfly out thinly,poke with a fork), chicken must not be thick.
2 Tblspn BBQ masala
2 Tblspn Tikka masala
2Tblspn Tandoori masala
3 Tblspn Chicken masala
1 tspn Durban masala
1/4 cup tomato sauce
Salt to taste

Dry the chicken breasts and mix all spices and tomato sauce together. Massage the chicken nicley with the paste. Cover and place in fridge for 30 mins.
Heat a griddle pan, 1 Tblspn olive oil. Pan sear the chicken until well done. 3 mins on each side. It will cook quickly as its been butterflied out thinly. It will taste like braai chicken.
Remove and allow to rest.

Sweet carrot, spinach and beetroot

5 carrots cut thinly length wise
1 bunch spinach washed and shredded
1 onion finely chopped
1/4 cup dhania chopped
Salt and pepper to taste
1 tspn sugar

Braise onion, then add carrots and spinach with sugar, salt and pepper. Saute well. Then lastly add dhania.
To plate up
Place chicken breast on the plate. Then top with the spinach and carrot saute and top with beetroot slices.
Juice over 1/4 lemon.

Source, prepared and posted by: Nazley Ally

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