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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a beautiful fresh salad from Great Fast Recipes by the Australian Womens' Weekly. You can substitute mixed lettuce leaves or cos lettuce for the rocket. It's a perfect make ahead recipe - you can do most of it hours ahead - prepare the pesto mixture, brush it over the chicken pieces and tomatoes, put the rocket into a serving bowl - and just refrigerate until ready to cook. Goes brilliantly with spiced potato wedges! Ingredients:
1/3 cup basil pesto |
2 tablespoons balsamic vinegar |
500 g chicken breast fillets |
6 medium egg tomatoes (halved) |
125 g baby rocket |
1 tablespoon olive oil |
parmesan cheese, to serve (optional) |
Directions:
1. Combine pesto and vinegar in small bowl.
2. Place chicken and tomato on large tray; brush half of the pesto mixture over both.
3. Cook tomato on heated oiled grill plate (or grill or barbecue) until just softened.
4. Remove from plate.
5. Cook chicken on same grill plate until browned both sides and cooked through.
6. Stand 5 minutes; slice thickly.
7. Place tomato and chicken in large bowl with rocket.
8. Add oil and remaining pesto mixture; toss gently to combine.
9. Sprinkle with shaved parmesan cheese to serve (optional).
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