The fresh herbs in this recipe plus the slightly exotic style of the side dish turn an ordinary chicken breast into a flavorful dish, catching the eye and pleasing the palate. It takes relatively little time and is suitable for surprising old friends, giving you another easy way to enjoy the chicken.
Preparation & cooking time: 35 minutes
For the chicken:
4 boneless and skinless chicken breasts;
5-6 medium unpeeled garlic cloves, pressed;
Few sprigs of fresh thyme;
Few sprigs of fresh rosemary (optional);
30 ml olive oil;
salt and cracked black pepper;
For the noodles:
125 g buckwheat noodles (or any dried medium egg noodles);
200 g green beans;
1 red sweet pepper;
Few dashes of soy sauce;
1 medium-hot red chili, deseeded and chopped (optional);
30 g butter;
Preheat heavy bottom pan on high. Season chicken with a little salt and cracked black pepper. When pan is very hot, put chicken in pan and lower the heat. Get your herbs and garlic; spread them evenly around the pan and on top of chicken and cover the pan with lid. Check on the chicken every now and then, turning it every five minutes, so it roasts equally ob both sides. Total cooking time is around 20 minutes.
While the chicken is cooking you have enough time to prepare the noodles. Bring a large saucepan of salted water to a boil, add the noodles and cook for 8-10 minutes. Meanwhile, melt the butter in a large frying pan (or wok) and add the green beans and peppers. Cook for 3 minutes, until just tender.
Add the noodles to the same pan, sprinkle few dashes of soy sauce and stir well. Cook for another 4 minutes, remove from heat and set aside. You want the noodles just al dente.
Assemble individual portions by using the noodles as a base on which to lay the chicken breast.