Toast with chicken and ricotta cream💚

Step 1/5

• 4 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

• 1 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.

Enjoy your meal!