Chicken breasts with salad and sundried tomatoes
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
CUISINE
Traditional
COURSE
Main
Method
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 pepper. Place the chicken breasts on the hot grill for about a minute, then reverse the angle to make attractively, cook until golden brown on both sides. The grill pan may be transferred to a moderate oven, 180°C. Be careful not to overcook the chicken breasts, they will take about 15 minutes in total.
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.
Ingredients
8 chicken breasts
olive oil
salt
pepper
For the basil dressing:
175ml extra-virgin olive oil
50ml white wine or rice wine vinegar
salt
pepper
sugar
1 garlic clove
10-15 basil leaves
1 finely chopped shallot (optional)
For the parsley salad:
4 handfuls destalked Italian and curly parsley
Worcester sauce
8 chopped sundried tomatoes
slivers of parmesan cheese
Method
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 pepper. Place the chicken breasts on the hot grill for about a minute, then reverse the angle to make attractively, cook until golden brown on both sides. The grill pan may be transferred to a moderate oven, 180°C. Be careful not to overcook the chicken breasts, they will take about 15 minutes in total.
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.
