Italian chicken salad

Total time: 1:35
Prep: 1:00
Cook: 0:35
Serves: Party

Directions

  1. Grate the lemon rind and place in a food processor with the parsley, basil, drained capers, garlic and oil; blend to a paste. Season with salt and black pepper.
  2. Sandwich a chicken breast between two sheets of clingfilm. Using a rolling pin, bat out the chicken until double in size, taking care not to rip the flesh. Repeat for the other fillets.
  3. Place fillets, smooth-side down, on a worksurface; season. Spread each one with 1tbsp paste. Roll up and secure with cocktail sticks.
  4. Melt the butter, put chicken in a roasting tin and pour butter over. Cover with foil; cook at 200°C (400°F) mark 6 for 30-35 mins. After 20 mins, move the chicken around in the tin so it cooks evenly. When cooked, leave to cool, then remove cocktail sticks. Cover and chill.
  5. Slice each breast diagonally into four to five pieces. Pile the chicken on to a platter, drizzle with Caesar dressing and garnish.

 

 

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