Tuscan rosemary chicken

Name: Tuscan rosemary chicken
Cook time: 25 min
Yield: 2

with basil panzanella salad

Ready in around 25 mins

RECIPE FACT:

Panzanella is a Tuscan salad originally designed to make the most of old bread!

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°c (fan bake).
1. TO COOK THE VEGETABLES AND THE CHICKEN:

Line an oven tray with baking paper. Slice the red capsicum into 1/2 cm slices and place on an oven tray with the cherry tomatoes. Spray with oil and season with salt. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Place on the oven tray with the vegetables and pour the Tuscan rosemary marinade evenly over each chicken breast. Turn to coat in the marinade, season with salt and cook in the oven for 15-18 mins until the chicken is cooked through. Remove from the oven and let the chicken rest for 2-3 mins before slicing.
2. TO COOK THE PITA BREAD:

Cut the wholemeal pita bread in half and add to the toaster. Toast until golden. Oven method: Place the pita bread in the oven for 3-4 mins or until golden. Once cool, roughly tear into 2 cm pieces.
3. TO ASSEMBLE THE PANZANELLA SALAD:

Separate the baby cos leaves and place in a salad bowl. Add the pita bread pieces and pour in the basil dressing, season with salt and pepper and toss gently to combine.
TO SERVE:

Divide the panzanella salad between plates. Top with sliced Tuscan rosemary and lemon sliced chicken, roasted tomatoes and capsicum. Pour over any roasting tray juices and sprinkle over the shaved Parmesan.