Pan Fried Guinea Fowl Breast
Change

Pan Fried Guinea Fowl Breast

This is another meal you can add accompaniments if you choose but this is a great protein rich course served just as it comes. Protein rich means fuller longer and that in turn means this is a good DIET resource. The guinea fowl is a subtle flavor but really combines well with the apple, ham and walnuts to create a delicious meal you will want to cook again!
On its own this meal counts as an Pro2days recipe on the Pro52diet.

Anny Plummer

Ingredients

4-serving
  1. 4 of @ 125 g guinea fowl breasts (skin off) / 4½ oz .
  2. 4 of @ 75 g ham thick lean steak pieces * / 2½ oz .
  3. 100 g apple eating (cored and sliced into 4) / 3 ½ oz .
  4. 35 g walnut pieces / 1½ oz .
  5. 300 ml chicken stock / 10 fl . oz .
  6. 4 tablespoons crème fraîche (low fat)
  7. 1 tablespoon aspartame
  8. ½ teaspoon black pepper ground
  9. “ Spray2Cook ” (a word used to describe any low-cal. non-stick cook’s oil spray)
  10. * the same size as the breasts

Method

30 mins
  1. Blank step
    Add Photo

    Pre-heat an oven (200oC / 400oF / Gas Mark 6) together with a roasting tin for the guinea fowl breasts.

  2. Blank step
    Add Photo

    Put a fry pan sprayed with Spray2Cook on a medium to high heat until the Spray2Cook is bubbling. Fry the guinea fowl breasts for 2 minutes on each side. Transfer to the roasting tin and cook for 12 minutes. Test they are cooked with a sharp knife pressed into the thickest part and then set aside covered in foil to rest for 10 minutes.

  3. Blank step
    Add Photo

    Pre-heat a broiler / grill set at high. Use the fry pan (again sprayed with Spray2Cook) to cook the apple and walnuts together. Cook until the apple is soft and lightly browned on both sides. Transfer to a baking sheet and sprinkle the apple with aspartame. Place under the broiler / grill until golden.

  4. Blank step
    Add Photo

    Microwave the ham pieces until cooked (or warmed through if pre-cooked) and set aside under the foil with the guinea fowl.

  5. Blank step
    Add Photo

    Pour the stock into the fry pan and boil vigorously until reduced by about a half. Stir in the crème fraîche.

  6. Blank step
    Add Photo

    Serve the ham with the guinea fowl on top. Spread over the apple and walnuts and pour over a little crème fraîche sauce.

Add Step

Cooksnaps

(0)
Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap