Balsamic chicken with fig and ricotta

Biggest Loser Recipes:
Category :Main Meals (Dinners) .
Serves : 2
Preparation time : 5 minutes
Cooking time : 10 minutes
Ingredients

Chicken breast, lean, raw, 350 g Sea salt, 1 pinch(s) Black pepper, ground, 1 pinch(s) Olive oil spray, 1 spray(s) Balsamic vinegar, 2 tablespoon(s) Honey, 1 teaspoon(s) Rocket, any type, 3 cup(s) Tomato, 2 medium, sliced Fig, 2 fig(s), sliced Basil, 0.5 cup(s) Ricotta cheese, reduced fat, 40 g

Cooking instructions

Butterfly the chicken with a knife, or use a mallet to flatten the chicken breast so it is about 1cm thick.

Heat a non-stick fry pan over a medium heat. Season the chicken with a pinch of sea salt, pepper and a spray of olive oil. Place the chicken into the pan and cook for 3-4 minutes each side, or until golden and cooked through. Remove and rest in a warm area.
Place the same pan back onto a low heat and pour in the balsamic vinegar, 1 tablespoon of water and the honey. Gently simmer for a couple of minutes to reduce and thicken slightly, remove from the heat and allow to cool.
Place the rocket leaves on the serving plates and top with the sliced tomato and fresh figs. Slice the rested chicken and lay over the salad, along with the basil leaves, ricotta and a drizzle of balsamic. Serve warm.

Comments:
We used dried figs because there were no fresh ones to be found. This gave the salad the occasional lovely crunchy toffee taste! To soften the figs I steamed them for 2-3 minutes in the microwave (in a steamer dish).
I also used a Mesclun instead of rocket and added in onion and shaved carrot.