Summary

Ingredients

• 300 g chicken breast fillet (s), with or without skin
• 125 g rocket
• 0.5 ½ honeydew melon (s), or sugar or Guadeloupe melon
• 0.5 ½ chilli pepper (s)
• 0.5 ½ star anise
• 25 ml balsamic vinegar, bianco
• 25 ml olive oil
• 10 g honey
• 250 ml orange juice
• some salt and pepper

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Instructions

1. Mix the orange juice with honey. Core, finely chop the chilli and add. Bring the vinaigrette to the boil and reduce to about 1/3 over low heat.
2. Finely pound the star anise and add to the olive oil and balsamic vinegar. Season to taste with a little white pepper and salt. Wash and roughly chop rocket. Cut the melon into slices. Season the chicken breast fillet with pepper and salt and marinate in part of the orange and chilli vinaigrette. Fry all over in the pan until cooked through. Cut the meat into strips.
3. Place the melon slices on the edge of the plate and drizzle with the balsamic aniseed vinaigrette. Put the rocket salad in the middle of the plates. Spread the chicken fillet on the salad and pour the remaining orange and chilli vinaigrette over it.
4. Warm tomato and olive bread tastes good with it.