2chicken breasts, skin on (about 200gm each)1 tbspolive oil4rindless bacon rashers4eggs, at room temperature1corn cob, kernels removed2baby cos lettuce, torn into bite-size pieces1small tomato, cut into wedges, seeds removed½avocado, cut into wedges100 gmRoquefort, crumbledTo serve:1 bunch chives, finely choppedMustard dressing2 tbspsherry vinegar1 tspseeded mustard1small garlic clove, finely chopped80 ml(1/3 cup) extra-virgin olive oil
Preheat oven to 190C. Heat an ovenproof frying pan over high heat. Brush chicken with oil, season to taste, cook until golden, turning once (2-3 minutes each side). Remove from pan, set aside. Add bacon to pan, sauté until just turning golden (1-2 minutes). Return chicken to pan, transfer pan to oven and roast until chicken is cooked through (10-15 minutes).
Meanwhile, cook eggs in a saucepan of boiling water until cooked to your liking (7-8 minutes for medium-boiled). Remove and refresh, drain, peel, halve and set aside.
Cook corn kernels in a saucepan of boiling salted water until tender (3-4 minutes), drain, refresh and set aside.
For mustard dressing, whisk ingredients in a bowl to combine. Set aside.
Slice chicken and coarsely tear bacon. Divide remaining ingredients (except Roquefort and chives) among bowls, top with chicken and bacon. Scatter Roquefort and chives over, drizzle with dressing, season to taste and serve.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.