Chicken With Grilled Pepper And Basil Salad

Chicken With Grilled Pepper And Basil Salad
Tuesday 25th January 2011 - 13:27:52

Serves: 4

Preparation time: 30 minutes

Cooking time: 22-25 minutes

Per portion:

Fat 13.2g (of which saturates 2.2g)

Cals 330 cals

Carbs 11.5g (of which sugar 5.3g)

Ingredients:

2 red peppers

2 yellow peppers

4 chicken breast fillets, approx 120g each

2 tsp olive oil

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salt and pepper

1 tsp paprika

small bunch basil, leaves only

Dressing:

2 tbsp extra virgin olive oil

2 shallots, finely chopped

2 cloves garlic, finely chopped

2 tbsp red wine vinegar

2 tbsp granular Canderel

Method:

Heat the grill to hot, place a piece of foil under the rack to catch the juices which can burn.

Halve the peppers and remove the seeds, place cut side down on the rack and grill on high heat, 10-15 minutes or until charred and blistered.

Transfer to a plastic bag and cool for 10 minutes.

Remove the skins from the peppers and cut into thick strips place in a bowl.

To make the dressing, warm the olive oil in a small pan, add the shallots and cook for 1-2 minutes to soften a little. Add the garlic and cook for about 30 seconds.

Stir in the vinegar and sweetner, then remove from the heat, stir together and season. Pour the warm dressing over the peppers and toss together, leave the salad to cool then add the basil leaves.

Place each chicken breast between cling film and batten with a rolling pin or meat tenderiser (on the flat side) until of an even thickness.

Brush with oil and season with salt, pepper and a dusting of paprika. Heat a griddle pan and cook the chicken for 3-4 minutes over a medium high heat on each side.

When cooked, lift onto plates and serve with the pepper salad, spooning some of the dressing over the chicken.

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