chicken breasts 2, small
dried oregano 1 tsp
dried chilli flakes 1 tsp
extra-virgin olive oil
red wine vinegar 1 1/2 tbsp
red onion 1/2, finely diced
garlic 1/2 small clove, crushed
rocket 2 handfuls
coriander a small bunch, leaves picked
flat-leaf parsley a small bunch, leaves picked
1. Lay the two chicken breasts between clingfilm and bash until they are 1cm thick.
2. Season chicken breast.
3. Heat a griddle pan to high and fry the chicken pieces for 3-4 minutes on each side until chargrilled and cooked through.
4. Make dressing with onion, garlic, and red wine vinegar. Toss rocket, coriander and parsley leaves into the dressing.
5. Pile onto plates and top with the sliced chicken and any resting juices.
Subscribe to receive the latest updates!
Easy 5-step recipes featuring the freshest and most exciting ingredients from Rustan's Supermarket.