Sun dried tomato & basil chicken with peppery salad


Sun dried tomato chicken 

2 chicken breasts 

6 sun-dried tomatoes (the jars in olive oil work well) 

1 large handful of fresh basil leaves 

Olive Oil 


Peppery balsamic salad 

100g watercress

100g baby spinach 

1/2 red onion, finely sliced 

1 tbsp balsamic vinegar 

1.5tbsp olive oil 

1 tsp honey 

pinch salt 

pinch ground black pepper 


  1. Pre-heat the oven to 180°C
  2. Slice the chicken through the middle horizontally so you are able to open it out like a book 
  3. Stuff the chicken with the sun-dried tomatoes and basil leaves then fold together - secure with a cocktail stick or string if necessary 
  4. Place onto a baking tray and cook for 30-35 minutes 
  5. Make the balsamic dressing by combining the balsamic vinegar, olive oil, honey, salt and pepper 
  6. Assemble the salad and serve with the chicken 

Serve with sweet potato jackets or quinoa 


Recipes created and inspired directly from the FITISM Kitchen.

19th June 2019
19th June 2019
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