- The chicken:
Fry the chicken breasts in olive oil on a hot pan. Fry them on both sites, until the chicken is golden and well done. Add salt and take them of the pan.
- The kale:
Chop the anchovies and cut the garlic into thin slices. Saute both parts in olive oil on a hot pan. Add chili and fry briefly. The garlic may turn slightly golden.
Meanwhile, grate the kale and bring it to the pan. Fry for a few minutes, season with lemon juice, salt and pepper.
- Garlic bread:
Add a light layer of olive oil at the slices of bread. Grill it on a hot grill pan. Rub the warm bread with garlic. Top with salt – and ready for serve.
Cut the chicken into slices. Serve the kale with chicken in deep plates. Top with plenty of coarsely grated Gruyère and serve immediately with the grilled garlic bread.
...and don't forget the CONTEST.
You can win a 2,5 kg wedge of Le Gruyère AOP!