GRILLED CHICKEN ON GARLIC TOAST WITH TOMATO & PESTO
SERVES 4 PREP 10 MINS COOK 20 MINS
• 2 large chicken breast fillets
• 2 tbsp olive oil
• finely grated zest 1 lemon
• 250g punnet cherry tomatoes
• 1 tsp dried oregano
• 1 tsp balsamic glaze
• 1 large zucchini, sliced
• 4 slices sourdough bread
• 1 garlic clove, halved
• 210g tub large bocconcini, torn
PESTO
• 1 large bunch basil, leaves picked, roughly chopped
• 1/2 cup cashews
• 1/2 cup grated parmesan
• 1/2 cup olive oil
• juice 1 lemon
1 Preheat oven to 220°C. Line an oven tray with baking paper.
2 In a bowl, toss chicken breasts with half the olive oil and lemon zest. Season.
3 Preheat a chargrill plate or barbecue on high. Chargrill chicken 2-3 mins each side or until grill marks appear.
4 Toss cherry tomatoes with remaining olive oil, oregano and glaze. Season. Add chicken to tray. Bake 10-12 mins until tomatoes have blistered and chicken is cooked through.
5 Meanwhile, spray zucchini with olive oil. Chargrill plate 1-2 mins each side until grill marks appear. Repeat with sourdough slices. Rub all over with cut side of garlic clove.
6 PESTO In the bowl of a small food processor, pulse basil, cashews, parmesan, olive oil and lemon juice until well chopped and combined. Season.
7 Shred chicken. Serve sourdough topped with combined chicken, zucchini, tomatoes and bocconcini. Drizzle with pesto.
TIP Use the juice from the lemon in step 2 for the pesto. If preferred, use parsley or a combination of herbs and another nut, such as peanut or almonds for the pesto.
This story is from the February 13, 2023 edition of Woman's Day Australia.
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This story is from the February 13, 2023 edition of Woman's Day Australia.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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