Pairing simple flavours in summer.
Ingredients
Serves 2
1 chicken breast
2 -3 tbsp fresh
tarragon, finely chopped
½ lemon, juiced
1/4
extra virgin olive oil
100g
prosciutto
Salt
and pepper. To taste
For
the salad
½ cup flat leaf
parsley, chopped
150g cherry tomatoes,
halved
50g walnuts
150g mango, fresh and sliced
2 tbsp olive oil
Directions
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.
