Sun dried tomato & basil chicken with peppery salad

CATEGORYLunch

19th September 2017 by Hannah Jowett

Ingredients

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

METHOD

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

Serve with sweet potato jackets or quinoa