Simple Salad Recipe: Herbed Chicken and Tomatoes
Pro Tip: This dish is great when first made, but even better the second day after the flavours have married.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 3 cups diced tomatoes diced into 1-in. (2.5-cm) cubes
- 3/4 cups red onion finely sliced
- 3 tbsp capers
- 15 leaves fresh basil finely chopped
- 3 handfuls fresh parsley chopped
- 3 tbsp balsamic vinegar
- 1/2 cup extra virgin olive oil
- 4 cloves garlic finely minced
- 4 cups baguette cubed
- 3/4 cup grated fresh Parmesan
- 2 tbsp lemon juice
- Salt and pepper
- 1 rosemary sprig finely chopped
- 2 skinless chicken breasts
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 350°F.
- In a medium bowl, add tomatoes, red onion, capers, basil, parsley, balsamic vinegar, olive oil and 2 cloves of minced garlic.
- Add bread and Parmesan, and fold into tomato mixture.
- Season to taste with salt and pepper.
- In a small bowl, mix together the lemon juice, rosemary and the remaining 2 cloves of minced garlic.
- Roast for 30 minutes until cooked through.
- Slice and add to salad.
- Rub chicken breast with this mixture and season to taste.
- Divide onto six plates.
