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    You are in: Home / Australian / Chicken Breasts on Sweet Potato-Miso With Golden Kiwifruit Recipe
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    Chicken Breasts on Sweet Potato-Miso With Golden Kiwifruit

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    AmandaInOz's Note:

    I love golden kiwifruits. Found this on the Zespri Gold Kiwifruit website.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the kiwifruit, lemon rind and juice, coriander and salad oil into a blender or food processor, add 1 teaspoon of salt and purée on medium speed until smooth. Pour through a fine sieve to remove the seeds if desired.
    2. 2
      Boil the sweet potatoes with a dash of salt, until tender. Mash with the miso and keep warm.
    3. 3
      While the potato is cooking, heat the cooking oil in a small saucepan, and deep-fry the sliced chilli until darkened and crisp. Remove from the oil and drain on kitchen paper. Heat an oven-proof frying pan and add 2 tablespoons of the chilli oil. When hot, gently place the breasts in, skin-side down, and cook over high heat, until the skin crisps and becomes golden. Turn the breasts over, and roast in the oven at 220°C until cooked, approximately 15 minutes. The chicken is cooked when clear juices run after inserting a fine knife into the thickest part of the breast.
    4. 4
      To serve, place a spoonful of the mash in the center of a plate, top with a bunch of watercress, then the chicken, sliced in 2-3 pieces. Spoon the ZESPRI™ GOLD Kiwifruit dressing over the top.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Breasts on Sweet Potato-Miso With Golden Kiwifruit

    Serving Size: 1 (503 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1035.8
     
    Calories from Fat 737
    71%
    Total Fat 81.9 g
    126%
    Saturated Fat 11.3 g
    56%
    Cholesterol 92.8 mg
    30%
    Sodium 488.2 mg
    20%
    Total Carbohydrate 44.9 g
    14%
    Dietary Fiber 8.2 g
    33%
    Sugars 13.8 g
    55%
    Protein 35.5 g
    71%

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