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Ingredients
Method
- 6 chicken breasts, skin removed
- 2 tbsp olive oil
- ½ tbsp balsamic vinegar
- 140g rocket leaves
- 25g shaved parmesan
- Lemon wedges
- For the Marinade
- 2 cloves of garlic
- 3 chopped rosemary sprigs
- 6 chopped sage leaves
- Zest of 1 lemon, and juice of ½ a lemon
- 3 tbsp olive oil
- Bash the chicken breasts between 2 sheets of film until they’re about 0.5cm thick, and transfer to a dish. Make the marinade by crushing the garlic cloves with a pinch of salt, adding the rosemary and sage, and pounding everything in a pestle and mortar. Stir through the lemon juice and zest, olive oil, and some black pepper. Pour all over the chicken and chill in the fridge for at least 2 hours.
- When ready, cook the chicken for 2 mins on each side on a barbecue or grill. Meanwhile, pour the oil and vinegar into a large bowl, and toss in the rocket and some seasoning. Toss together, add the shaved parmesan, and serve with the chicken breasts and some lemon wedges for squeezing.
15 mins
6 serving
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