Ingredients
- 2 x 120g chicken fillets
- 1 tbsp rapeseed oil
- Handful of fresh basil leaves (chopped)
- 50g of sun-dried tomatoes (finely chopped)
- Splash of balsamic vinegar
- 1 clove of garlic (crushed)
- Pinch of sea salt and cracked black pepper
- 1 tsp chopped sunflower seeds
- Serve with a side dish of your choice
Method
- To make the marinade, mix the rapeseed oil, basil, tomatoes, garlic puree, balsamic vinegar and seasoning together.
- Place the chicken fillets on a chopping board. Place a freezer bag or cling film over the chicken fillet. With a rolling pin, flatten out the chicken until each fillet is approx. 5mm thick.
- Score each chicken breast with a knife.
- Place the chicken in a bowl, spoon half of the marinade into the bowl and mix with your hands.
- If making in advance, leave the mixture in the fridge overnight, to allow the marinade to penetrate the meat. Otherwise, let it marinade for as long as you can – at least 15 minutes.
- Heat a pan (a medium to high heat) and place the fillets into the pan.
- Cook the chicken for approx. 8 minutes, turning so both sides are brown. It’s cooked when the juices run clear.
- Take the chicken out of the pan, place it onto a plate and cover with tin foil. Let it rest for 3 minutes.
- When serving, spoon the leftover marinade over the chicken for extra flavour.
- Sprinkle with sunflower seeds for a nice crunch.
- Serve with your favourite side dish – a fresh salad, baked potato or some chunky chips work well.