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Lemon and garlic chicken on rocket

A tasty chicken salad that can be prepared in under half an hour
  • 800grams skinless, boneless chicken breast
  • 1 tablespoon oil
  • 1 lemon, freshly squeezed juice
  • 1 garlic clove, crushed (or 1 teaspoon crushed garlic)
  • 1/2 teaspoon finely chopped rosemary (optional)
  • 1/2 cup dry white wine
  • 1 punnet cherry tomatoes, halved
  • 6 handfuls baby rocket, rinsed
  1. 1. Arrange chicken inside a large plastic bag and beat to an even thickness with a mallet or rolling pin. Combine in a large bowl with the oil, lemon, garlic and rosemary and season with freshly ground black pepper. Toss well to coat and set aside.
  2. 2. Heat a non-stick frying pan pver moderately high heat. Add chicken in one layer and cook 3 minutes each side or until cooked through. If your pan is not large enough, do this in 2 batches. Remove to a plate and tent loosely with foil to keep warm.
  3. 3. Pour wine into the pan and reduce over high heat by half. Add the halved cherry tomatoes and cook 2 minutes to heat through.
  4. 4. Place rocket on plates. Slice chicken into 2cm strips. Arrange chicken on rocket. Pour any accumulated chicken juice on the plate into the pan juices and pour over the chicken.
  5. 5. Serve immediately.
*From Heart Foundation's The New Classic Cookbook*