ITALIAN-STYLE LEMON CHICKEN

• Bouquet garni (4 fresh or dried bay leaves, 4

2 Method Steps

Step 1

INGREDIENTS

• 1 lemon, juiced, zested

• Finely chopped continental parsley, to serve

Ingredients

• 250g dried farfalle pasta

• 4 Thin Sliced Streaky Bacon Rashers, chopped

• 400g punnet tomato medley, small tomatoes halved, large tomatoes quartered

• 1 avocado, sliced

• 50g mixed salad leaves

5m prep 10m cook makes 6

• 3 (about 250g each) Chicken Breast Fillets, halved horizontally

Set a 5L slow cooker to Browning. Heat oil. Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for 1 minute. Add tomato, beans, stock and bouquet garni. Season. Change cooker setting to High. Cover. Cook for 3-4 hours or until vegetables are almost tender.

• 100g butter, chopped

• 2 garlic cloves, crushed

• 1/4 cup (50g) drained baby capers

• Zest and juice of 3 lemons

• 1 tomato, fnely chopped

• 1 red onion, fnely chopped

• 1/3 cup pimento-stuffed olives, thinly sliced

• 50g fetta, crumbled

• 1/2 cup fat-leaf parsley

METHOD

Step 2 Stir in cavalo nero, bread and parmesan. Cover and cook on High for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. Serve topped with parsley, lemon zest and extra parmesan.

2. Heat a large fameproof roasting pan over high heat. Melt 20g of the butter in the pan. Add the chicken to the pan and cook for 2 mins each side or until the chicken is golden brown and just cooked through. Transfer to a large heatproof plate and cover with foil. Reduce heat to medium.

• 1/3 cup small fresh basil leaves

• 2 tbsp extra virgin olive oil

• 2 tbsp Red Wine Vinegar

• 1 tsp wholegrain mustard

• 1/3 cup shaved parmesan

METHOD

1. Place 1 piece of chicken between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 1.5cm thick. Repeat with the remaining chicken. Season well.

3. Place remaining 80g butter in the pan and cook, stirring, for 2-3 mins or until the butter melts and is golden brown. Add the garlic and capers to the pan and cook for 1 min or until the capers are crisp. Add the lemon zest and lemon juice and stir to combine. Return the chicken and any juices to the pan. Cook, turning occasionally, for 2 mins or until the chicken is cooked through and the sauce thickens slightly.

4. Meanwhile, place the tomato, onion, olive and fetta in a bowl and gently toss to combine.

5. Sprinkle the chicken with the tomato mixture and parsley and serve immediately.

1. Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain. Refresh under cold water. Drain well

2. Meanwhile, heat a frying pan over high heat. Cook bacon, stirring, for 3 to 4 minutes or until crisp. Drain on paper towel.

3. Place tomato, avocado, salad leaves, basil, pasta and bacon in a large serving bowl. Toss to combine.

4. Place oil, vinegar and mustard in a small bowl. Season with salt and pepper. Whisk to combine. Add dressing to salad. Toss to combine. Sprinkle with parmesan. Serve.