Chicken Tournedos with Potato Pancake
- Prep Time
- 20 mins
- Total Time
- 40 mins
- Serves
- Serves 2
Ingredients
- 2
- Chicken Tournedos
- 0
- 1
- Asparagus, 2 inches (5 cm) of the stems trimmed
- 0
- 4
- Extra Virgin Olive Oil
- 60
- 1
- Grated Yukon Gold potatoes (drained on a paper towl to remove excess moisture)
- 250
- 1
- All-purpose flour
- 15
- 0
- Pinch each salt and pepper
- 0
- 3
- Cucumber Dressing
- 45
- 2
- Finely diced tomato
- 30
- 4
- Chopped fresh chives
- 60
Directions
Step 1
Prepare chicken tournedos according to package directions.
Step 2
Preheat grill to medium. Toss asparagus in 1 tbsp (15 mL) of olive oil. Grill, turning once, until tender crisp, about 6 minutes. Transfer onto 2 plates. Set aside.
Step 3
In a medium bowl, combine potatoes, flour, salt, pepper and 2 tbsp (30 mL) chives. Heat remaining oil in a skillet over medium-high heat. Form potato mixture into two pancakes in hot pan. Gently flatten, reduce heat to medium-low and fry until golden, about 5 minutes. Carefully turn the pancakes and cook until golden and crisp, another 5 minutes. Drain on paper towel.
Step 4
Place a potato pancake onto each of the plates alongside the asparagus. Top with chicken tournedos. Drizzle with cucumber dressing and garnish with chives and tomatoes.
Tips
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Nutritional Facts
- Calories:
- 580
- Fat:
- 40 g
- Carbs:
- 26 g
- Protein:
- 34 g