Sliced chicken with grilled radicchio and potatoes

Ingredients

For 1 serving

• Chicken breast150 g
• Radicchio200 g
• Balsamic vinegar1 teaspoon
• Potatoes180 g
• Rosemaryto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites

In season: November – March

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes, cut them into roughly 1.5 cm cubes, toss them on a baking tray with half the oil, the rosemary and a pinch of salt and roast for 25 minutes, until golden and crisp.
2. Meanwhile wash the radicchio and cut it into wedges, keeping a little of the core so the leaves hold together.
3. Heat a griddle over medium-high heat and grill the radicchio for 3 minutes per side, until wilted and charred at the edges; dress it with the balsamic vinegar, the remaining oil and a pinch of salt.
4. Butterfly the chicken breast for an even thickness and season with salt and black pepper; cook it on the same griddle for 5 minutes per side, until golden outside and white and juicy in the centre.
5. Rest it for 2 minutes, slice it on the diagonal and serve with the radicchio and potatoes.