• 80g White Bread from previous day
  • 1 clove of Garlic
  • 1tbsp + 2 tsp Kerrygold Naturally Softer Irish Butter
  • 2 Lettuce Hearts
  • 100g small Tomatoes
  • 100g Mayonnaise
  • 2 Anchovy fillets
  • 1-2 tbsp Lemon Juice
  • Cayenne Pepper
  • 50ml Milk
  • 50g Crème Fraîche
  • 40g crumbled Kerrygold Dubliner
  • 1 Chicken Breast fillet (250g)
  • 1 sprig of Rosemary


Start by cutting the bread into slices, then roughly dice. Press on the garlic clove. Roast both in a pan in one tablespoon of butter until light brown. Place on a kitchen towel to drain.

Clean the lettuce, pluck it into large pieces, rinse with cold water and spin dry. Halve the tomatoes into large quarters.

For the dressing, mix the mayonnaise with the anchovy fillets, lemon juice, cayenne pepper, milk and créme fraîche. Mix half of the cheese flakes into the dressing.

Season the chicken breast with salt and pepper. Fry brown on both sides in two teaspoons of butter. Add the rosemary branch and cook in the preheated oven at 180°C or gas mark 3 on the middle rack for 15 minutes.

Remove from the oven and allow to rest for 5 minutes.

Mix the lettuce and tomatoes loosely with the dressing. Cut the chicken breast into pieces. Arrange with the croutons on the salad and serve sprinkled with the remaining cheese flakes.

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