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Garlic chicken with tomato salad

Garlic chicken with tomato saladWoman's Day
4
15M
20M
35M

Ingredients

Garlic sauce
Chicken with tomato salad

Method

1.Preheat oven to moderate, 180°C.
2.To make garlic sauce, roughly chop garlic in food processor. In a jug, combine oil and lemon juice. With motor running, drizzle in oil mixture until creamy and smooth. Season to taste.
3.Cut 3 slashes into thickest part of each chicken breast. Flatten slightly between 2 pieces of plastic wrap. Season well.
4.Heat 2 tablespoons oil in a large, ovenproof frying pan on high. Cook chicken 1-2 minutes each side, until golden. Transfer to oven and bake a further 10-12 minutes, until chicken is cooked through (juices will run clear). Drizzle half garlic sauce over chicken. Cover and rest 5 minutes.
5.In a bowl, combine rocket, tomatoes and remaining oil.
6.Season and toss well. Cut chicken into thick slices. Drizzle with remaining sauce. Serve with salad, lemon cheeks and cheesy bread (see notes).

For cheesy bread, sprinkle 2 Lebanese flatbreads with 1/3 cup crumbled haloumi, 1/3 cup shredded tasty cheese, and 2 tablespoons chopped parsley or mint. Bake on trays in hot oven, 200°C, for 6-8 minutes. Cut into wedges to serve.

Note

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