Crispy Pan-Fried Chicken Breast

Method

1. Peel the pumpkin and cut it into cubes.
2. Slice the leek and red onion thinly.
3. Crush the garlic cloves.
4. Wash and dry the spinach.
5. Prepare the sauce: mix Greek yogurt with lemon juice, chopped mint, chopped rosemary, and a pinch of salt.
6. Cut the sandwich bread into cubes.
7. Heat olive oil and butter in a pan, add the bread cubes and fry until golden and crunchy. Set aside.
8. Season the chicken breast with salt and rosemary.
9. Heat olive oil and butter in a pan, place the chicken skin-side down and cook until the skin is crispy.
10. Flip the chicken and continue cooking until fully cooked (test with a skewer).
11. In another pan, sauté garlic and onion in olive oil and butter, then add the leek and pumpkin cubes and cook.
12. Add the spinach and cook until wilted.
13. Season the vegetables with salt, then add a knob of butter and grated Parmesan.
14. Slice the pancetta and briefly fry it in the chicken pan or separately.
15. Assemble: place the vegetables on a plate, top with the chicken breast, add crispy pancetta and croutons, and serve with the yogurt sauce.