Chicken breast with salsa topping and Zespri SunGold Kiwifruit sauce
- Kiwifruit Purée
- 4 Zespri SunGold Kiwifruits, halved
- zest of 1 lemon
- juice of 2 medium lemons
- small handful fresh coriander leaves
- 5ml (1 tsp) salt, to taste
- 30ml (2 tbsp) olive oil
- 4 x 500g chicken breasts
- Salsa topping
- 1 Zespri SunGold Kiwifruit, peeled and chopped
- 10ml (2 tsp) lemon juice
- handful fresh coriander, chopped
- To serve
- 150g watercress, washed, to serve
- watercress, to serve (optional)
Preheat the oven to 220°C.
For the purée, spoon the fruit out of the Zespri SunGold Kiwifruit halves and place in a blender or food processor. Add the lemon zest and juice, coriander and salt, and purée on medium speed until smooth. Pour through a fine sieve to remove the kiwifruit seeds, if desired, and set aside.
Heat a large ovenproof skillet over high heat and add the olive oil. Once hot, cook the chicken breasts, skin-side down, until the skin crisps and turns golden. Turn the breasts over and roast in the oven until cooked through, about 15 minutes. You’ll know it’s done when clear juices run out after inserting a fine knife into the thickest part of the breast.
For the salsa, toss the Zespri SunGold Kiwifruit, lemon juice and coriander together.
To assemble, slice up each chicken breast and plate. Top with the salsa and some watercress, then add some purée to the plate and serve with some rocket, if desired.