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Toast with chicken and ricotta cream💚

Based on 1 ratings

Tatiana Schwarzer

Community Member

“It’s very tasty toast. Please don’t skip with preparing shallots because it’s very flavorful and aromatic. You can keep and use afterwards for another dished as well. ”

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g Frozen peas
150 g ricotta cheese
½ lemon zest
1 tbsp Shallot oil
1 tbsp Mint finely shredded
salt
pepper
3 tbsp Shallot oil
1 tbsp lemon juice
½ tsp Dijon mustard
salt
black pepper
chicken breast
3 tbsp Shallot oil
2 slices French bread
salt
pepper
shallots
250 ml canola oil

Utensils

  • microwave-safe bowl
  • microwave
  • potato masher
  • whisk
  • grill pan
  • Step 1/5

    • shallots
    • 250 ml canola oil
    • microwave-safe bowl
    • microwave

    First we have to make shallot oil. For that we have to thinly slice shallots and put them in microwave form and add oil over it. Put in microwave with full power for a 6 to 10 minutes until onions are crispy. Then strain and keep the oil. Onions we need for serving.

  • Step 2/5

    • 150 g Frozen peas
    • 150 g ricotta cheese
    • ½ lemon zest
    • 1 tbsp Shallot oil
    • 1 tbsp Mint finely shredded
    • salt
    • pepper
    • potato masher

    MAKE THE MASHED PEAS AND RICOTTA. In a medium bowl, combine the peas, ricotta, lemon zest, shallot oil, mint, and salt and pepper to taste. Mash with a potato masher until chunky-creamy.

  • Step 3/5

    • 3 tbsp Shallot oil
    • 1 tbsp lemon juice
    • ½ tsp Dijon mustard
    • salt
    • black pepper
    • whisk

    MAKE THE DRESSING. In a ball combine the shallot oil, lemon juice, mustard, and salt and pepper to taste. Whisk to combine.

  • Step 4/5

    • chicken breast
    • 3 tbsp Shallot oil
    • 2 slices French bread
    • salt
    • pepper
    • grill pan

    MAKE THE CHICKEN AND TOASTS.Preheat a grill or grill pan over medium-high heat. Brush the chicken with 1 tablespoon of the shallot oil and season with salt and pepper. Grill until cooked through, 4 to 5 minutes per side. Then cut in thin slices.Brush each slice of bread with 1 tablespoon of the shallot oil and grill the toasts until golden, 2 to 3 minutes, flipping occasionally so the bread doesn’t burn. Season the oil side with salt and pepper.

  • Step 5/5

    TO SERVE. Divide the mashed peas between the 2 grilled toasts, then fan half the chicken on top of each toast. Season with more salt and pepper. Drizzle with the dressing, top with crispy shallots, and garnish with mint and lemon zest.

    TO SERVE. Divide the mashed peas between the 2 grilled toasts, then fan half the chicken on top of each toast. Season with more salt and pepper. Drizzle with the dressing, top with crispy shallots, and garnish with mint and lemon zest.

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