Chicken, chilli, tomato and mozzarella warm salad!

Name: Chicken, chilli, tomato and mozzarella warm salad!
Total time: 1500 s
Yield: 2 - 3 servings
Cuisine: British
Ingredients: 2 large chicken breasts; 800 ml chicken stock; 1 handful fresh herbs, I used thyme, bay, rosemary and parsley; 1 tbsp pepper corns I used green ones; 3 spring onions finely sliced; 10 small cherry tomatoes halved; 1 large garlic clove finely chopped; 4 tbsp olive oil; 4 Rosemary sprigs take off the needles, discard stalk; 1 large red chilli finely diced; Salt and pepper; 1 large avocado diced; Half juice lemon; Handful rocket leaves; 2 tbsp panko bread crumbs (optional)

Emilys Home Cooked Kitchen @emilyshomeCK

Who says salads are boring? Well this one is definitely not! This salad is all about the ingredients so buy the best quality you can, it makes all the difference to the final taste! If your being super healthy you don’t have to add any bread crumbs, alternative you could toast some pine nuts these would work equally well.

#newyearnewyou

Emilys Home Cooked Kitchen @emilyshomeCK

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Ingredients

25 minutes

2 - 3 servings

2large chicken breasts
800 mlchicken stock
1 handfulfresh herbs, I used thyme, bay, rosemary and parsley
1 tbsppepper corns I used green ones
3spring onions finely sliced
10small cherry tomatoes halved
1large garlic clove finely chopped
4 tbspolive oil
4Rosemary sprigs take off the needles, discard stalk
1large red chilli finely diced
Salt and pepper
1large avocado diced
Halfjuice lemon
Handfulrocket leaves
2 tbsppanko bread crumbs (optional)

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Steps

25 minutes

1

Take a medium sized pan place the fresh herbs in (leaving 3 sprigs of rosemary to one side). Place in the chicken breasts, pour over hot chicken stock. Add salt and the peppercorns as well.
2

Bring to the boil, turn it down, place on the lid and gently simmer for 10 minutes, when ten minutes is up set the pan aside still keeping the chicken breast in the warm stock, they will still continue to poach whilst you are preparing everything else.
3

Meanwhile prepare the veggies etc.
4

Put 3 tbsp of olive oil warm on a medium heat, throw in the spring onions, garlic, tomatoes and rosemary, add a sprinkling of salt too. Warm through for 10 minutes.
5

Next prepare the avocado, squeeze the lemon in it to stop it from browning.
6

In a small frying pan add the tablespoon of olive oil, heat it fairly high, add the bread crumbs, fry until golden brown, once browned drain into kitchen paper to absorb some of the oil.
7

Careful take out the chicken breasts from the liquor, then pull apart with some forks.
8

Place on to a serving plate.
9

Next drain the mozzarella, then pull apart and place on to the plate also.
10

Next add the avocado. And spoon some of the tomatoes and oil.
11

Scatter the rocket on top then sprinkle on the bread crumbs.
12

Finally drizzle the balsamic vinegar, tuck in and serve!
13

Bon Appetite!

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Cooksnaps

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Emilys Home Cooked Kitchen @emilyshomeCK

on January 16, 2020 14:19

It’s all about the flavours home cooked food lovingly made!Master Chef 2020Chanel 4 - Beat the Chef were I beat Michelin Starred Mark Sargent ✨BBC RADIO DERBYMy recipes are my own always made with my heart and soul 🩷