Lemon and Herb Chicken With Peach and Prosciutto Salad

I'mPat's Note:

From Australian Diabetic Living a complete meal. Times are estimated but DO NOT inlude marinading time (2-4 hours). The recipe called for baby beetroot and charge leaves mix but a salad mix of leaves can be used. You could also replace the chicken with a firm white fish.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

Chicken

• 6 (125 g) boneless skinless chicken breasts (trimmed of fat)
• 125 ml white wine (1/2 cup)
• 2 tablespoons lemon juice (fresh)
• 1 teaspoon olive oil (extra virgin)
• 2 garlic cloves (minced)
• 2 teaspoons coarse grain mustard (or gluten free wholegrain mustard)
• 2 tablespoons parsley (or tarragon chopped)
• 1 lemon (skin peeled into long thin strips, use a vegetable peeler)
• cooking spray

Peach and Prosciutto Salad

• 9 peaches (cut into thin wedges)
• 1 small red onion (halved and thinly sliced)
• 1 bunch basil (leaves picked and torn if large)
• 80 g baby salad leaves (4 cups)
• 8 bocconcini (baby halved or torn)
• 2 slices prosciutto (thin and cut into thin strips)
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon olive oil (extra virgin)
• 2 teaspoons Dijon mustard (or gluten free dijon mustard)
• ground black pepper (freshly, to taste)

Directions:

1. Put the chicken fillets in a shallow glass or ceramic dish.
2. Put wine, lemon juice, oil, garlic, mustard and parsley (or tarragon if using) in a small bowl and whisk to combine and then add the lemon skin strips and the wine mixture to the chicken, turning chicken to coat, cover and put in the fridge for 2-4 hours to marinate.
3. Peach and Prosciutto Salad - put peach, onion, basil, salad leaves (or beetroot and chard leaves if using), bocconcini and prosciutto in a large bowl and toss to combine.
4. Put vinegar, oil and mustard in a small bowl and season with pepper and whisk to combine, set aside.
5. Spray barbecue plate or barbecue grill with cooking spray and preheat to medium.
6. Drain chicken fillets from the marinade, reserving marinade.
7. Put fillets on the barbecue plate and cook, brushing once with reserved marinade for 4 minutes on each side or until cooked through (this will depend on thickness of chicken breasts).
8. Divide the chicken between plates.
9. Drizzle dressing over salad and toss and then serve with the chicken.

Reviews

[French Tart]

I cut this back for two people Pat - used 4 small chicken fillets and 3 small peaches. I also decided to grill the prosciutto first, for texture, to add a crispy element to the salad. I cut a block of mozzarella into small slices and everything else was as posted. I used mesclun salad leaves with mixed herbs and some extra basil. This was a sophisticated and delightful salad with lots of layers of flavours. The lemon marinade was the star of the show for the chicken fillets and the conbination of flavours for the salad was wonderful. Enjoyed on the terrace today with a glass of chardonnay! Made for Make my Recipe in the Aus forum and also for Market Gardens event in the photo's forum. Merci for another winner! Karen aka FS!! :-) (Photos to be posted - noted due to changes on the 7th July!)