Pan Grilled Chicken Breasts with Parsley Salad and Sundried Tomatoes

Separate the fillet from the underneath side of the meat, cook separately or slice thinly at an angle and quickly stir fry. The chicken breast cooks more evenly when the fillet is removed.

Serves 8

8 chicken breasts Olive oil Salt and freshly ground pepper

Basil Dressing: 175ml (6fl.oz) extra-virgin olive oil 50ml (2fl.oz) white wine or rice wine vinegar Salt, freshly ground pepper and sugar 1 garlic clove 10-15 basil leaves 1 finely chopped shallot (optional)

Parsley Salad: 4 handfuls destalked Italian and curly parsley Worcester sauce 8 chopped sundried tomatoes Slivers of Parmesan cheese (Parmigiano Reggiano)

First, make the dressing, whizz the basil with the oil, vinegar, shallots, garlic and seasoning in a liquidiser or food processor. Keep aside.

Just before serving cook the chicken breasts.

Heat a cast-iron grill pan until quite hot. Brush each chicken breast with olive oil and season with salt and freshly ground pepper. Place the chicken breasts on the hot grill for about a minute, then reverse the angle to mark attractively, cook until golden brown on both sides.

The grill pan may be transferred to a moderate oven, 180C/350F/regulo 4.

Be careful not to overcook the chicken breasts, they will take approximately 15 minutes in total.

To Serve: Put a pan-grilled chicken breast on each plate. Toss the parsley in a little of the basil dressing, sprinkle with a little Worcester sauce. Put a portion of parsley on each plate, sprinkle with a few pieces of sundried tomato and slivers of Parmesan cheese. Serve immediately with rustic roast potatoes or buffalo chips.