6 chicken breasts with skin on
100g (3½oz) rocket leaves
8 slices Parma ham, cut into strips
100g (3½oz) semi-dried/sun blush tomatoes
2tbsp basil leaves
50g (1¾oz) pine nuts toasted
FOR THE DRESSING
2tbsp lemon juice
1 clove garlic, crushed
100ml (3½fl oz) olive oil
2tsp balsamic vinegar
½tsp Dijon mustard
- Heat the oven to 190°C (gas mark 5). Season each breast. Sear the chicken skin-side down in a hot frying pan for 2-3 minutes, or until golden. Transfer to the oven and cook, skin-side up, for 15-20 minutes, or until cooked through. Set aside to cool slightly, then slice into 1-2cm pieces.
- Make the dressing by placing the lemon juice, garlic, olive oil, balsamic vinegar and mustard in a screw-top jar and shaking well until combined.
- To assemble, cover a platter with rocket, then add a layer of chicken slices. Top with Parma ham, tomatoes, basil and pine nuts. Pour over the dressing, season well and serve.
Vary the ingredients according to what is available. You can replace the pine nuts with toasted or smoked almonds and use fresh cherry tomatoes instead of the semi-dried variety.
The chicken can be cooked a few hours ahead of time, but is best not refrigerated.