Grilled Chicken with Green Pea Shoots

Ingredients 

• 4 boneless chicken breasts
• 4 Worcestershire sauce
• Crushed black peppercorns to taste
• Salt to taste
• 4 white onions, peeled
• 8-10 snow peas, blanched
• 4 tablespoons olive oil
• 20-24 shimeji mushrooms halved
• 4 tablespoons green pea puree

For topping

• Pomegranate pearls
• Green pea shoots for topping 
• Dianthus flower petals

Method

1. Preheat the oven to 180º C.
2. Take chicken breast in a bowl, add Worcestershire sauce, crushed peppercorns and salt, mix well and set aside to marinate for 5-10 minutes.
3. Halve white onions. String the snow peas open them out and keep them in a bowl.
4. Heat 2 tablespoons of olive oil and a non-stick grill pan, place the marinated chicken breasts in it and cook, turning sides, till the chicken is well seared and grill marks appear on both sides.
5. Remove from the pan and place the chicken breasts on a baking tray. Place the baking tray in the preheated oven and bake for 10-12 minutes. Remove from the oven and transfer onto a plate.
6. Heat the remaining olive oil in a non-stick pan, place the halved onions in it, cut side downwards, sprinkle some salt on them and cook for 1-2 minutes. Drain and keep them in a bowl.
7. Add snow peas and shimeji mushrooms to the oil remaining in the pan, sprinkle salt and crushed peppercorns and saute tossing. Transfer them to another bowl.
8. For each portion, spread 1 tablespoon of green pea puree on a serving plate, and place the baked chicken breast by its side. Separate the layers of charred onions and put some on green pea puree. Also place some snow peas, shimeji mushrooms and pomegranate pearls. Garnish with green pea shoots and dianthus flower petals and serve hot.