Name: Chicken Tenderloin with Prosciutto, Truss Tomatoes And Peach Salad
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 tblsp garlic oil; 400g Lilydale Free Range Chicken Tenderloins; 50g thinly sliced prosciutto, torn into bite size pieces; 2 slices sourdough, chargrilled and torn into small pieces; 2 medium truss tomatoes, cut in half, seeded and roughly chopped; 3 large peaches, cut into wedges; 2 balls buffalo mozzarella; 1/4 cup basil leaves; 1 tblsp balsamic vinegar; 1 tblsp extra virgin olive oil

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Heat half the oil in a frying pan and cook the tenderloins in 2 batches until lightly golden and just cooked through. Remove from pan
Arrange chicken, prosciutto, bread, tomatoes, peaches and mozzarella into serving bowls. Scatter with basil, drizzle over balsamic and remaining oil

Heat half the oil in a frying pan and cook the tenderloins in 2 batches until lightly golden and just cooked through. Remove from pan
Arrange chicken, prosciutto, bread, tomatoes, peaches and mozzarella into serving bowls. Scatter with basil, drizzle over balsamic and remaining oil

Heat half the oil in a frying pan and cook the tenderloins in 2 batches until lightly golden and just cooked through. Remove from pan
Arrange chicken, prosciutto, bread, tomatoes, peaches and mozzarella into serving bowls. Scatter with basil, drizzle over balsamic and remaining oil

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