Recipes
Tom Kerridge's chicken, tomato and mozzarella salad
Crisp Parma ham takes tender chicken to the next level, topping a salad bursting with fresh flavours
Crisp Parma ham takes tender chicken to the next level, topping a salad bursting with fresh flavours
(22 votes)
Cook: 25 Mins
Serves: 2
Price: £3.06 per serving
Nutritional Information
Each 436g serving contains
Energy
1770kj
423kcal
1770kj
423kcal
21%
Fat
16.1g
16.1g
Med
23%
23%
Saturates
6.5g
6.5g
Med
33%
33%
Sugars
7.4g
7.4g
Med
8%
8%
Salt
1.13g
1.13g
Med
19%
19%
of your reference intake.
Typical energy values per 100g:
406kj/97kcal
Typical energy values per 100g:
406kj/97kcal
Ingredients
2 x 180g chicken breast fillets
1tbsp chopped oregano (or 1tsp dried oregano)
2 slices Parma ham
Olive oil spray
40g rocket leaves
40g mixed salad leaves
2 Little Gem lettuces, leaves separated and torn
2 ripe tomatoes at room temperature, sliced
1tbsp extra virgin olive oil
1tbsp balsamic glaze
125g ball light mozzarella, torn into pieces
Large handful basil leaves, to garnish
Method
1
Place each of the chicken breasts between 2 sheets of clingfilm. Using a rolling pin, lightly pound the thicker areas so the fillets are even, at about 2cm thick throughout.
2
Sprinkle both sides of each chicken breast with the oregano and some black pepper, then wrap in a slice of Parma ham.
3
Heat a large nonstick griddle pan or heavy frying pan on a medium-high setting. Spray the chicken a few times with the olive oil. When the griddle is hot, cook the chicken breasts for 3-4 mins each side, pressing down as they cook to ensure good contact with the pan.
4
In the meantime, put the rocket and mixed salad leaves into a large bowl. Add the Little Gem and then tomatoes. Sprinkle with black pepper, add the olive oil and balsamic glaze, then toss gently.
5
Divide the salad between 2 serving plates and scatter with the torn mozzarella. Top with the chicken breasts, season with black pepper and finish with a sprinkling of basil leaves.