Herby Crusted Chicken & Tomato Salad

A feast for the eyes and for the table! This beautiful chicken on fresh summer tomatoes will definitely be the centerpiece at your next dinner party.

Serves: 4
Time: 45 minutes

• 1 packet Rangitikei Free Range Chicken Breast Fillets
• 1kg mixed tomatoes – we love summer heirlooms!
• ¼ cup shaved parmesan

For the crumb:

• 1 slice sourdough bread
• ¼ cup grated parmesan
• ½ cup basil leaves, loosely packed
• 1 lemon, zest & juice
• 1 clove garlic, crushed
• 2 tablespoons extra virgin olive oil

For the basil oil:

• ½ cup basil, loosely packed
• 1/3 cup extra virgin olive oil
• ½ lemon, juiced
• ½ teaspoon salt

Preheat oven to 200°C bake.

To make the crumb, place the sour dough in a food processor and pulse until you have bread crumbs. Add the parmesan, basil leaves, garlic, olive oil, lemon zest & juice and pulse until just combined. Alternatively, place the crumb ingredients in a bowl, and mix until everything is well combined.

Place the chicken breasts on a baking dish and use your hands to firmly press the crumb over the top of each chicken breast. Place in the oven for 20 – 25 minutes until the crust is golden and the chicken is cooked through.

While the chicken is cooking, make the basil oil. Place the basil in a mortar & pestle or food processor and mash or blitz until it becomes a paste. Slowly add the olive oil until everything is well combined. Stir through the lemon juice and salt.

Slice the tomatoes and arrange on a large serving dish. When the chicken is ready, leave to rest for 5 minutes before slicing. Place on top of the tomatoes, drizzle over the basil oil and sprinkle with extra parmesan.