Recipe

Peri-Peri Chicken Rolls & Green Salad

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Peri-Peri Chicken Rolls & Green Salad

Peri peri chicken in ciabatta rolls in a delicious wine-based sauce and a green salad on the side.




Ingredients to serve 2

  • 3 x free range chicken breasts
  • 1½ tbsp x butter (from your pantry)
  • 1 clove x garlic – crush, peel and chop finely
  • 3g x fresh rosemary – strip off leaves and chop
  • ¼ tsp x peri-peri spice
  • 100g x cherry/rosa tomatoes – cut in half
  • 30ml x white wine
  • 2 x ciabatta rolls
  • 40g x cucumber - slice
  • ¼ x balsamic vinegar
  • 1 tbsp x olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 6 x free range chicken breasts
  • 3 tbsp x butter (from your pantry)
  • 2 cloves x garlic – crush, peel and chop finely
  • 5g x fresh rosemary – strip off leaves and chop
  • ½ tsp x peri-peri spice
  • 200g x cherry/rosa tomatoes – cut in half
  • 60ml x white wine
  • 4 x ciabatta rolls
  • 80g x cucumber - slice
  • ½ x balsamic vinegar
  • 2 tbsp x olive oil, salt and pepper (from your pantry)

Method

Step 1

Preheat oven grill. Prepare all ingredients as indicated above.

Step 2

Butterfly the chicken breasts. Here’s how: place each chicken breast on a chopping board. Hold your one hand on top of the breast. Now slice the breast ALMOST completely in half horizontally with a sharp knife. Stop cutting about 2cm from the end. Then open the breast up like a book. Repeat with remaining chicken. Season well all over.

Step 3

Place a dry frying pan over high heat until it starts to smoke. Add a small glug of olive oil and sear the chicken breasts in the pan – about 1 minute on each side. They should be nice and brown but not cooked through yet. The chicken breasts should NOT overlap in the pan – cook in batches if your pan is not big enough. Remove from pan and set aside.

Step 4

Keep the same pan on the stove over medium heat. Melt the butter and then sauté the garlic and rosemary for about a minute. Turn the heat up a little (medium to high) and add the peri-peri spice and cherry tomatoes and stir-fry until tomatoes begin to soften – about 4 to 5 minutes. Pour in the wine and simmer (boil gently) for about 5 minutes until it reduces by half. Return chicken breasts to the pan and cook for 5 minutes more, turning once to coat chicken all over.

Step 5

Cut ciabatta rolls in half and toast under a hot grill. Butter if desired.

Step 6

Toss salad leaves and cucumber and dress with balsamic vinegar and olive oil. Season well.

Step 7

To serve, pile chicken breasts onto rolls and spoon over sauce. Serve salad on the side.