BBQ'd Mediterranean Chicken Breast with a simple Panzanella
Serves 6-8 as part of a table feast
While not a traditional Christmas dish this BBQ chicken and Panzanella has all the right colours and flavours for summer festivities in Australia. You could certainly try something similar with a stuffed Turkey roll. I love the fact it can be cooked outside o the BBQ and the salad thrown together in minutes. More time for enjoying the company.
4 large chicken breast
4-8 slices of prosciutto
1 packet oregano, leaves picked
2 mozzarella or 4 bocconcini, sliced into 5mm slices
2 tbsp tomato paste
1 tsp red wine vinegar
Salt and pepper
2 punnets cherry tomatoes, mixed colours if you can get them, halved lengthways
¼ red onion, thinly sliced
½ garlic clove minced
1 cup basil torn
1 tbsp red wine vinegar
3 tbsp olive oil
Salt and pepper
½ loaf sourdough
2 tbsp olive oil
1 garlic clove, crushed
Preheat oven to 180
Tear the sourdough into roughly 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes to help dry it out. Roll the pieces through a little oil and the crushed garlic clove on the tray. Place in the oven, tossing every ten minutes until the bread has dried out and is crisp. Set aside
In a small pan cook off the tomato paste with red wine vinegar for a few minutes to increase the flavour. Season and set aside.
To prepare the chicken slice the breast through the center, leaving the meat attached by a centimeter. Open up the chicken then spread a light layer of tomato paste on the bottom side. Lay a piece of mozzarella or slices of bocconcini on top, sprinkle with oregano and season with salt and pepper before folding closed.
Lay 1-2 pieces of prosciutto flat on a board then place the chicken breast on top and wrap tightly. Flip the chicken breast so the joining ends of the prosciutto are held underneath.
Heat BBQ Plate to medium-high. Lightly oil the chicken and lay on the flat plate, cooking one side for 5-7 minutes with the lid down if you have one, then flipping to seal the second side. Turn down the heat, lower the cover and cook for a further 5-8 minutes until the meat is firm to the touch. Remove and set aside.
Toss together all the salad ingredient together apart from the bread and allow to sit.
Slice each chicken breast into four pieces width ways on a slight angle and lay across a platter. Top with the tomato salad and crisp sourdough then garnish with extra basil.
Could also make it into a wreath and have the tomato salad in the centre.