| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Food, Fresh |
4 |
Servings |
INGREDIENTS
| 4 |
|
Part-boned chicken breasts |
|
|
skin removed |
| 4 |
T |
Extra virgin olive oil |
| 1 1/2 |
T |
Mixed chopped herbs |
|
|
rosemary thyme and |
|
|
oregano |
| 1 |
|
Pinch dried chilli flakes |
| 1 |
|
Clov garlic, finely chopped |
| 225 |
|
G/8oz puntaletta pasta |
| 1 |
|
Aubergine cut into 2.5cm/1" |
|
|
cubes |
| 1 |
|
Red onion, cut into thin |
|
|
wedges through the |
|
|
root |
|
|
Deseeded red pepper, cut |
|
|
into 2.5cm/1" |
|
|
pieces |
| 2 |
|
Garlic cloves, finely |
|
|
chopped |
| 5 |
T |
Extra virgin olive oil |
| 1/2 |
t |
Sea salt flakes eg Maldon |
| 3 |
|
Sundried tomatoes, thinly |
|
|
sliced |
| 1 |
T |
White wine vinegar |
| 4 |
T |
Chopped flat leaf parsley |
| 50 |
g |
Fresh rocket |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7. 1 Make three shallow cuts across the
top of each chicken breast and lay in a shallow dish. 2 Mix the rest
of the marinade ingredients and some seasoning together, pour over the
chicken and rub well into the slashes. Set aside. 3 For the Pasta
Salad: Bring a large pan of salted water to the boil. Add the pasta
and cook for nine minutes or until al dente. Drain and leave to cool.
4 Toss the aubergine, onion, garlic, red pepper, 2 tbsp oil and sea
salt flakes in a small roasting tin and roast for 30 minutes. Remove
and leave to cool. 5 Preheat a ridged cast iron griddle on a medium
heat. Lift the chicken out of the marinade and cook breast-side up for
10 minutes. Turn over and cook for 10 minutes until golden and cooked.
6 Whisk together the remaining olive oil, vinegar and seasoning. Mix
the pasta, roasted vegetables, sundried tomatoes, parsley and rocket
in a large bowl and stir in the dressing. Serve with the grilled
chicken. Converted by MC_Buster. Recipe by: Fresh Food Converted by
MM_Buster v2.0l.
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