Chicken and croutons- 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
Dressing- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 small cloves garlic, crushed
- Squeeze lemon juice
Salad- 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
| Chicken and croutons- 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- Add all dressing ingredients to a small jar with lid and shake well to combine. Set aside
Salad- 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
- Serve with cooked pesto chicken
|
