Chicken Breasts on Sweet Potato-Miso With Golden Kiwifruit

• 4 golden kiwi fruits, peeled
• 1 lemon, finely grated rind of
• 2 medium lemons, juice of
• 12 cup fresh coriander leaves (cilantro)
• 100 ml light vegetable oil
• salt
• 500 g sweet potatoes, peeled and cut in 3cm thick chunks
• 2 tablespoons miso
• 1 large red chile, finely sliced on an angle
• 200 ml cooking oil
• 4 chicken breasts
• 150 g washed watercress

1. Place the kiwifruit, lemon rind and juice, coriander and salad oil into a blender or food processor, add 1 teaspoon of salt and puree on medium speed until smooth.
2. Pour through a fine sieve to remove the seeds if desired.
3. Boil the sweet potatoes with a dash of salt, until tender.
4. Mash with the miso and keep warm.
5. While the potato is cooking, heat the cooking oil in a small saucepan, and deep-fry the sliced chilli until darkened and crisp.
6. Remove from the oil and drain on kitchen paper.
7. Heat an oven-proof frying pan and add 2 tablespoons of the chilli oil.
8. When hot, gently place the breasts in, skin-side down, and cook over high heat, until the skin crisps and becomes golden.
9. Turn the breasts over, and roast in the oven at 220C until cooked, approximately 15 minutes.
10. The chicken is cooked when clear juices run after inserting a fine knife into the thickest part of the breast.
11. To serve, place a spoonful of the mash in the center of a plate, top with a bunch of watercress, then the chicken, sliced in 2-3 pieces.
12. Spoon the ZESPRITM GOLD Kiwifruit dressing over the top.

golden kiwi fruits, lemon, lemons, fresh coriander, vegetable oil, salt, miso, red chile, cooking oil, chicken breasts

Taken from www.food.com/recipe/chicken-breasts-on-sweet-potato-miso-with-golden-kiwifruit-240870 (may not work)