Balsamic chicken and semi-dried tomato Recipe

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INGREDIENTS

  • 3 (about 750g) single chicken breast fillets
  • 60ml (1/4 cup) olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, crushed
  • 150g semi-dried tomatoes, drained
  • 1 small red onion, halved, thinly sliced
  • 85g (1/2 cup) drained stuffed green olives, sliced
  • 3 teaspoons wholegrain mustard
  • Pinch of salt
  • 4 thick slices fresh rye bread, to serve
  • 60g baby rocket leaves
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INSTRUCTIONS


Combine the chicken, 1 tablespoon of the oil, 1 tablespoon of the balsamic vinegar and garlic in a glass bowl. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.

Preheat a chargrill on high. Add the chicken fillets and cook for 4 minutes each side or until brown and cooked through. Transfer to a plate and set aside for 15 minutes to cool. Coarsely shred chicken and place in a large bowl. Add the tomatoes, onion and olives to the chicken and gently toss until combined.

Whisk together remaining oil, vinegar and mustard in a jug. Taste and season with salt. Place bread on serving plates. Top with rocket and chicken mixture. Drizzle with dressing to serve.

Source : https://www.taste.com.au/recipes/balsamic-chicken-semi-dried-tomato-rye/3335238f-9eb3-4490-90f4-f7342626f9a4

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