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Ingredients
Toast with Chicken, Asparagus and Oranges
- Ingredients
- 600 grams Chicken breasts (ready to cook, skinless)
- 1 bunch Sage
- 1 organic lemon (juiced)
- 100 milliliters olive oil
- salt
- freshly ground peppers
- 500 grams green Asparagus
- 5 Tbsps butter
- 3 Blood orange
- 1 scoop Mozzarella (125 g)
- 8 slices Toast
Rinse the chicken and pat dry.
Rinse the sage and shake dry. Place 6 leaves aside and finely chop the rest. Mix with the lemon juice and olive oil and season with salt and pepper. Marinate the chicken for about 30 minutes.
Preheat the oven to 200°C (approximately 400ºF).
Peel the bottom third of the asparagus. Cut off the ends and slice the columns into 5 cm pieces (approximately 2 inches). Blanch in salt water with a teaspoon of butter for about 7 minutes. Rinse and drain. Slice the asparagus pieces in half lengthwise.
Peel the blood oranges with a sharp knife, taking care to remove the pith. Cut out the segments.
Drain the mozzarella and cut into slices.
Remove the chicken from the marinade and fry in some butter on each side for 4 minutes. Cut the meat diagonally into slices.
Toast the bread and cut into circles. Spread with butter and place on a baking sheet lined with parchment paper.
Cover the toast circles with chicken, orange fillets and asparagus and distribute the mozzarella slices on top.
Bake for about 10 minutes until golden brown. Serve garnished with sage leaves.