Entertain outdoors with this delicious barbecued chicken topped with fresh rocket, tomato and mozzarella. Recipe by Curtis Stone.
- Heat a large frying pan over medium-high heat. Add 1 1/2 tablespoons of oil, shallot and garlic and cook, stirring constantly, for about 30 seconds, or until the shallots are translucent. Add the tomatoes and cook for about 1 minute, or until slightly softened. Transfer the tomato mixture to a large bowl, season with sea salt flakes and freshly ground black pepper and toss to coat. Set aside for about 15 minutes.
- Meanwhile, prepare a barbecue for medium-high heat. If the tenderloins are attached to the chicken breasts, remove them and set aside. With the palm of your hand, press each chicken breast flat onto a cutting board. Using a sharp knife, slice each chicken breast horizontally into 2 even pieces. Place a piece of cling film over each breast piece of chicken and pound to an even thickness. Drizzle the chicken (including the tenderloins if using) with 2 teaspoons of oil and season with salt and pepper.
- Barbecue the chicken, rotating as needed, for about 5 minutes, or until heavily browned and almost cooked through. Turn the chicken over and cook for about 1 minute, or until the chicken is cooked through. Transfer the chicken to a large platter and rest for 5 minutes.
- Scatter the rocket over the chicken. Spoon the tomato mixture and mozzarellla over and around the chicken and serve with lemon wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set