A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Chicken & Sage v Mango & Pomegranate

OK so this didnt quite turn out how I expected – individually these elements are great, and both the chicken and the salad work well with the dressing.  The chicken and the salad however had a few issues with each other. I dont blame the chicken itself, or the prosciutto.  It was the sage that was the culprit………prefering to spoil the party instead of letting the mango and pomegranate do their wondrous thing.  If I had my time again sage would not be invited to this dish – I urge you to do the same.


  • 800g Chicken Fillet cut into pieces
  • 10 slices of prosciutto
  • 1 bunch of sage

Slice Chicken. Place a sage leaf on each slice and wrap each piece in prosciutto (secure with a toothpick if need be).


  • Iceberg lettuce
  • 1 mango
  • 1 avocado
  • 1 pomegranate

Rip up lettuce, Cut up mango and avocado, arrange prettily and drop on some pomegranate bits


  • 150g gorgonzola cheese, crumbled
  • 1/2 teaspoon sea salt
  • a few turns freshly ground black pepper
  • 1 tablespoon finely chopped chives
  • 60g creme fraiche
  • dribble of milk
  • 1 tablespoon fresh lemon juice
  • a few drops of sherry vinegar

Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.Mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up. Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more milk.Salad first, Chicken second, Dressing third, place in stomach.


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