Ingredients

Serves 4

For the tomato, cucumber and Mozzarella salad
4 heirloom tomatoes (roughly chopped)
1 cucumber pealed and deseeded (roughly chopped)
1 ball of  buffalo mozzarella (roughly torn)

For the Parsley and lemon sauce
4 tbsp flat leaf parsley, roughly chopped
1 garlic clove, crushed
2 lemons, zest and juice
100 ml extra virgin olive oil

For the Chicken
4 chicken breasts (skin on and bone on)
Salt and freshly ground black pepper
2 tablespoons/30 ml olive oil

 

Method

For the Parsley and lemon sauce
Place the parsley and lemon zest in a food processor.
Blitz the parsley in the food processor and slowly add the lemon juice followed by the olive oil.
Reserve parsley and lemon sauce.
  
For the Chicken Breasts
 Preheat the oven to 350°F/180°C.
Sprinkle the chicken breasts with salt and pepper.
Heat the oil in a heavy large ovenproof frying pan over high heat.
Place chicken breasts in the pan, skin side down and cook for 3 minutes or until the chicken skin is golden.
Turn the chicken breasts over.
Transfer the pan to the oven and roast the chicken breasts for 10 to 12 minutes, or until they are cooked through.
Remove the pan from the oven and transfer the chicken to a cutting board to rest for 3 minutes.


For the tomato, cucumber and Mozzarella salad
Combine the cucumber with the tomato, mozzarella and basil
Drizzle a little olive oil over the salad


To serve:
Divide salad between 4 serving plates.
Slice the chicken on a slight angle and place on serving plates.
Drizzle sauce around the chicken.