Tuscan rosemary chicken

Name: Tuscan rosemary chicken
Cook time: 25 min
Yield: 1
Cuisine: Mediterranean

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 1 person

Cooking Instructions:

1. TO COOK THE VEGETABLES AND THE CHICKEN:
Line an oven tray with baking paper. Using half the capsicum, slice into ½ cm slices and place on an oven tray with the cherry tomatoes. Spray with oil and season with salt. Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Place onto 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:
Place the baby cos leaves into 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:
Spoon the panzanella salad onto plates. Top with sliced Tuscan rosemary chicken, roasted tomatoes and capsicum. Pour over any roasting tray juices and sprinkle over the shaved Parmesan.