Chicken Breast with Pear Carpaccio and Sauce

An original medley of flavors where every ingredient plays in harmony!

Recipe author

Servings:

Chicken breasts (fillet)

Spinach (1 leaf)

Sorrel

Pears

Peppercorns

Honey

0.5

Salt

Yogurt (unsweetened)

Lemon zest (or orange)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 67 % 14 g

Fats 5 % 1 g

Carbohydrates 29 % 6 g

90 kcal

GI: 80 / 0 / 20

I'd file this recipe under haute cuisine, fusion, and exotic home cooking all at once. Despite the long, fancy name, it's actually very easy to make and not expensive at all — but the flavor is amazing, so give it a taste! What sets this apart from classic carpaccio is that the meat here isn't raw. And you can cook the chicken however you like best — I've fried it, braised it, and steamed it, and it comes out a little different each time, but always delicious. So, with the meat cooked, peel the pears, core them, and cut into slices. In a dry skillet, lightly sauté the pears, add the honey and pepper, and cook until tender. Lay whole spinach and sorrel leaves on a serving plate, arrange the chicken on top, and fan the pear slices attractively around it. Make a sauce from yogurt, salt, sugar, and citrus zest, stirring everything together well. Drizzle the sauce over the dish.

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