Pairing simple flavours in summer.
1 chicken breast
2 -3 tbsp fresh tarragon, finely chopped
½ lemon, juiced
1/4 extra virgin olive oil
Salt and pepper. To taste
For the salad
½ cup flat leaf parsley, chopped
150g cherry tomatoes, halved
150g mango, fresh and sliced
2 tbsp olive oil
In a bowl combine lemon, olive oil, tarragon, salt and pepper. Slice chicken breast in two, place in marinade and set in the fridge.
Pre-heat oven at 200 degrees Celsius. Place prosciutto on tray and bake for 10 minutes.
In a bowl, combine salad ingredients, but be sure to add walnuts and olive oil at the last minute, to keep salad fresh.
Take marinated chicken and grill for 10 – 15 minutes, depending on thickness. Be sure to watch the chicken does not dry out.
To plate, serve salad in a bowl and serve chicken sliced, topped with chopped parsley, prosciutto and olive oil.