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

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

  • 8 chicken breasts
  • olive oil
  • salt and freshly ground pepper
  • 1 handful of fresh basil
  • 600ml/1 pint olive oil
  • 150ml/Âź pint rice wine vinegar
  • 1 shallot, finely chopped
  • 2 garlic cloves crushed
  • salt and freshly ground pepper
  • 4 handfuls Italian curly parsley, de-stalked
  • Worcestershire sauce
  • 8 chopped sun-dried or blushed tomatoes
  • parmesan cheese, slivers of
  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.
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