 Preparation Time |
5mins
|
 Cooking Time |
15mins
|
 Level |
Easy
|
 Serves |
6
|
|
Free Food
|
FF
|
6 Skinless chicken breasts
Low cal spray
1/2 tbsp Balsamic vinegar
140g Bagged rocket
30g Parmesan
Lemon wedges
2 Garlic cloves
3 Rosemary springs, leaves finely chopped
6 Sage leaves, finely shredded
Zest of 1 lemon and juice of 1/2
1 tsp Olive oil
Place each chicken breast between 2 sheets of cling film or baking parchment.
Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick.
Transfer to a dish.
To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar.
Add the rosemary and sage, and give everything a good beating.
Stir through the lemon zest and juice, olive oil and some ground black pepper.
Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.
Heat the barbecue. Once the flames have died down, spread the coals out to an even layer.
Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
Meanwhile, pour the oil and balsamic vinegar into a large bowl.
Add the rocket and some seasoning.
Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.
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