In-season peaches add sweetness to peppery rocket in this salad served with juicy chicken.
- Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Wrap 1 slice of prosciutto around each chicken breast. Use toothpicks to secure. Season with salt and pepper.
- Heat the oil in a large non-stick frying pan over medium-high heat. Cook chicken for 1-2 minutes each side or until lightly browned.
- Transfer to prepared tray. Bake for 12 minutes or until cooked through. Set aside for 5 minutes to rest.
- Combine the salad mix and peach in a bowl. Divide salad and chicken among serving plates.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set