Lemon and Rosemary Roast Chicken Breast
Lemon and Rosemary Roast Chicken Breast, Roasted Peppers and Salami with Pangrattato
Pangrattato
75g breadcrumbs from stale bread
25ml olive oil
2 cloves garlic, crushed
Handful chopped parsley
Heat the oil in a pan and add the garlic and crumbs. Cook until the crumbs are crispy and add the parsley. Cook for a minute and set aside.
Lemon and Rosemary Roast Chicken Breast, Roasted Peppers and Salami
4 chicken breasts
Zest 1 lemon
4 tablespoons olive oil
2 sprigs rosemary, chopped
2 red peppers
4 slices Italian salami, shredded
1 onion, finely chopped
1 tablespoon balsamic vinegar
Mix the lemon zest, 2 tablespoons of the oil and the rosemary in a bowl and add the chicken. Mix well and marinate for a couple of hours.
If you have gas scorch the peppers on the heat until they’re black, place in a bag and leave for 10 minutes. Peel and deseed under water. Chop.
When ready to cook the chicken, set the oven to 180°c. Heat a large frying pan until smoking and add the chicken and marinate. Cook until golden on both sides and transfer to a baking dish. Roast for 15 minutes or until cooked through. Slice the lemon in half and roast on the pan until golden.
Cook the onion in the remaining oil until soft and add the salami and peppers. Squeeze the lemon juice from the grilled lemon. Add the balsamic and check seasoning.
Slice the chicken breasts and arrange on a platter. Scatter over the roast pepper mixture and finally scatter over the pangrattato.
