Tomato and Bread Salad with Herbed Chicken
This dish is great when first made, but even better the second day after the flavours have married. It's a perfect meal on its own or it can be a side salad, without the chicken and with some added greens.
3
cups (750 mL) tomatoes, diced into 1-in. (2.5-cm) cubes
3/4
cup (175 mL) red onion, finely sliced
3 Tbsp (45 mL) capers
15 leaves fresh basil, finely chopped
3
handfuls fresh
parsley, chopped
3 Tbsp (45 mL)
balsamic vinegar
1/2 cup (125 mL) extra-virgin olive oil
4
cloves garlic, finely minced
4
cups (1 L) Italian bread or baguette, cubed, crust on
3/4
cup (175 mL) grated fresh Parmesan
Salt and pepper
2 tsp (10 mL) lemon juice
1 small sprig fresh rosemary, finely chopped
2
boneless, skinless chicken breasts
The secret to this recipe is to use ripe field tomatoes that are full of flavour. When choosing tomatoes, be sure the skins are firm, they have a earthy aroma and, of course, buy local.
Preheat oven to 350°F. In a medium bowl, add tomatoes, red onion, capers, basil, parsley, balsamic vinegar, olive oil and 2 cloves of minced garlic. Stir together. Add bread and Parmesan, and fold into tomato mixture. Season to taste with salt and pepper. In a small bowl, mix together the lemon juice, rosemary and the remaining 2 cloves of minced garlic. Rub chicken breast with this mixture and season to taste. Roast for 30 minutes until cooked through. Slice and add to salad. Divide onto six plates.
Serves 6
Per serving: 575 calories, 36 g protein, 28 g fat (6 g saturated fat), 47 g carbohydrates, 9 g fibre, 60 mg cholesterol, 734 mg sodium
