Support the brands that support Foodbank. This recipe is made with Helga's Mixed Grain bread.
Chicken and croutons
Ingredients
4 slices Helga's Mixed Grain bread, roughly torn into small pieces
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 teaspoon dried oregano
150g pesto
1/3 cup light cooking cream
4 small chicken breast fillets, trimmed
Method
Preheat oven 180°C and line two baking trays with baking paper
Toss torn bread with the olive oil, garlic and oregano. Place in a single layer on one baking tray and cook in oven for 10 minutes. Turn over and cook for a further 5 minutes or until toasted. Set aside
To make the pesto chicken, combine the pesto and cream in a small bowl. Place the chicken on the second baking tray and top with pesto mix. Bake for 15 to 20 minutes, or until cooked through
Dressing
Ingredients
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 small cloves garlic, crushed
Squeeze lemon juice
Method
Add all dressing ingredients to a small jar with lid and shake well to combine. Set aside
Salad
Ingredients
100g baby rocket
1/2 cup mini bocconcini balls, torn
250g mixed cherry tomatoes
1/2 cup marinated olives
1/2 small red onion, sliced
Handful basil leaves, torn
Method
Add all ingredients in a bowl and mix to combine
Assemble salad ingredients on a platter or large dish, scatter through toasted bread pieces and drizzle with dressing
