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Pan-grilled chicken breasts with parsley salad and sun-dried tomatoes

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
by Darina Allen

From Saturday Kitchen

Method


  1. First make the basil dressing. Whiz the basil with the oil, vinegar, shallot, garlic and seasoning in a blender or food processor. Keep aside.

  2. Brush the chicken breast with olive oil and cook on a pre-heated grill pan until just cooked through. The chicken should be golden on both sides and criss-crossed with markings from the grill pan. Season.

  3. For the salad, toss the parsley in a little of the basil dressing, and sprinkle with a little Worcestershire sauce. Put a portion of parsley salad on each plate, sprinkle with a few pieces of sun-dried tomato and slivers of parmesan cheese.

  4. Serve with rustic roast potatoes or buffalo chips.

Ingredients

  • 8 chicken breasts
  • olive oil
  • salt and freshly ground pepper

For the basil dressing

  • 1 handful of fresh basil
  • 600ml/1 pint olive oil
  • 150ml/¼ pint rice wine vinegar
  • 1 shallot, finely chopped
  • 2 garlic cloves crushed
  • salt and freshly ground pepper

For the parsley salad

  • 4 handfuls Italian curly parsley, de-stalked
  • Worcestershire sauce
  • 8 chopped sun-dried or blushed tomatoes
  • parmesan cheese, slivers of

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Pan-grilled chicken breasts with parsley salad and sun-dried tomatoes

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