Pan-grilled chicken breasts with parsley salad and sun-dried tomatoes



For the basil dressing

For the parsley salad


  1. First make the basil dressing. Whiz the basil with the oil, vinegar, shallot, garlic and seasoning in a blender or food processor. Keep aside.

  2. Brush the chicken breast with olive oil and cook on a pre-heated grill pan until just cooked through. The chicken should be golden on both sides and criss-crossed with markings from the grill pan. Season.

  3. For the salad, toss the parsley in a little of the basil dressing, and sprinkle with a little Worcestershire sauce. Put a portion of parsley salad on each plate, sprinkle with a few pieces of sun-dried tomato and slivers of parmesan cheese.

  4. Serve with rustic roast potatoes or buffalo chips.