Tuesday, 5 January 2010

Recipe: Provençal Chicken

Ingredients - serves 2

2 x boneless chicken breasts
1tsp of paprika or dried chilli flakes
1 tsp olive oil

For the salsa -
1/2 small cucumber, cut lengthways into quarters, de-seeded if necessary, and cut into small chunks
1 large tomato, quartered, de-seeded and cut into small chunks
1/2 small red or yellow pepper, de-seeded and cut into small chunks
10 pitted black olives, halved
1/4 red onion, sliced thinly into rings
2 tbsps chopped fresh parsley
juice of 1/4 of a lemon
1tsp olive oil
salt and pepper

Method -

Rub each chicken with olive oil and sprinkle each portion with the paprika or chilli flakes.

Heat a griddle pan until hot, then reduce to a medium heat and griddle the chicken for about 6 minutes on each side. Keep warm.

If you don't have a griddle pan, grill the chicken for 8 to 10 mins on each side.
Meanwhile, put the cucumber, tomatoes, pepper, olives, onion and parsley in a serving bowl.

Pour over the lemon juice and oil, season with salt and pepper, and gently stir well, so that all the vegetables are covered .

Serve the chicken with the salsa as a side dish.

Thank you to Woman Magazine for this recipe.

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