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Yield:

INGREDIENTS:

• Lemon basil

• ½ pint (300ml) Extra virgin olive oil

• ? pint (75ml) White wine vinegar

• 1 teaspoon Worcestershire sauce

• 1 each Shallot, finely diced

• 1 clove Garlic, crushed

• To taste Sea salt & freshly ground black pepper

Chicken
•4 each Chicken breast, 6 oz (150gm) each, free range or organic

•As needed Sunflower oil

• To taste Sea salt & freshly ground black pepper

Salad:

• 4 handfuls Mixed lettuce leaves

• 8 each Sun-dried tomatoes, chopped

•1 Tbsp (25gm) Parmigiano Reggiano, freshly grated

PROCEDURE:

1. Place all the ingredients for the dressing into a food processor or blender and blend together until smooth, set to one side.

2. Brush each chicken breast with oil and cook under a pre-heated grill or on top of a barbecue for about 7-8 minutes each side or until golden brown on both sides. Reduce the temperature if the chicken is getting to dark and not cooking internally. Remove from the heat and season.

3. Toss the salad leaves with a little of the salad dressing. Divide the salad on to four plates. Sprinkle with the chopped sun-dried tomatoes and grated cheese; place a piece of chicken to the side of the salad and serve.