Pan-grilled chicken breasts with parsley salad and sun-dried tomatoes
For the basil dressing
- 1 handful of fresh basil
- 600ml/1 pint olive oil
- 150ml/¼ pint rice wine vinegar
- 1 shallot, finely chopped
- 2 garlic cloves crushed
- salt and freshly ground pepper
For the parsley salad
First make the basil dressing. Whiz the basil with the oil, vinegar, shallot, garlic and seasoning in a blender or food processor. Keep aside.
Brush the chicken breast with olive oil and cook on a pre-heated grill pan until just cooked through. The chicken should be golden on both sides and criss-crossed with markings from the grill pan. Season.
For the salad, toss the parsley in a little of the basil dressing, and sprinkle with a little Worcestershire sauce. Put a portion of parsley salad on each plate, sprinkle with a few pieces of sun-dried tomato and slivers of parmesan cheese.
Serve with rustic roast potatoes or buffalo chips.