Pan-fried Chicken Breast with Sun-dried Tomatoes
Yield: 4 servings
Basil leaves of Lemon basil leaves
½ pint Extra virgin olive oil
⅛ pint White wine vinegar
1 teaspoon Worcestershire sauce
1 each Shallot, finely diced
1 clove Garlic, crushed
To taste Sea salt & freshly ground black pepper
4 each Chicken breast, 6 oz each, free range or organic
As needed: Sunflower oil
To taste: Sea salt & freshly ground black pepper
4 handfuls Mixed lettuce leaves
8 each Sun-dried tomatoes, chopped
1 Tbsp Parmigiano Reggiano, freshly grated
Method of Preparation:
1. Place all the ingredients for the dressing into a food processor or blender, and blend together until smooth, set to one side.
2. Take the chicken breasts and season both sides, pour a little oil into hot frying pan over a medium heat. Add the chicken breasts two at a time, cook for about 6-7 minutes each side or until golden brown on both sides. Remove from the pan when cooked through and add the remaining two chicken breasts to the pan and cook.
3. Toss the salad leaves with a little of the salad dressing. Divide the salad on to four plates. Sprinkle with the chopped sun-dried tomatoes and grated cheese; place a piece of chicken to the side of the salad and serve.