GRILLED CHICKEN ON GARLIC TOAST WITH TOMATO & PESTO
SERVES 4 PREP 10 MINS COOK 20 MINS
• 2 large chicken breast fillets
• 2 tbsp olive oil
• finely grated zest 1 lemon
• 250g punnet cherry tomatoes
• 1 tsp dried oregano
• 1 tsp balsamic glaze
• 1 large zucchini, sliced
• 4 slices sourdough bread
• 1 garlic clove, halved
• 210g tub large bocconcini, torn
PESTO
• 1 large bunch basil, leaves picked, roughly chopped
• 1/2 cup cashews 1/2 cup grated parmesan
• 1/2 cup olive oil
• juice 1 lemon
1. Preheat oven to 220°C. Line an oven tray with baking paper.
2. In a bowl, toss chicken breasts with half the olive oil and lemon zest. Season.
3. Preheat a chargrill plate or barbecue on high. Chargrill chicken 2-3 mins each until grill marks appear.
4. Toss cherry tomatoes with remaining olive oil, oregano and glaze. Season. Add chicken to tray. Bake 10-12 mins until tomatoes have blistered and chicken is cooked through.
5. Meanwhile, spray zucchini with olive oil. Chargrill plate 1-2 mins each side until grill marks appear. Repeat with sourdough slices. Rub all over with cut side of garlic clove.
6. PESTO In the bowl of a small food processor, pulse basil, cashews, parmesan, olive oil and lemon juice until well chopped and combined. Season.
Bu hikaye Woman’s Day Magazine NZ dergisinin February 13, 2023 sayısından alınmıştır.
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Bu hikaye Woman’s Day Magazine NZ dergisinin February 13, 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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