800g skinless chicken breast fillets
1 tablespoon olive oil
¼ cup fresh lemon juice
1 large garlic clove, chopped finely
½ teaspoon finely chopped fresh rosemary
freshly ground black pepper
½ cup (125ml) dry white wine
250g cherry tomatoes, halved
6 handfuls baby rocket
Carrots with garlic and basil
500g carrots, peeled, sliced diagonally
2 teaspoons olive oil
1 large garlic clove, sliced thinly
2 tablespoons shredded fresh basil
Plunge carrots into boiling water and cook for 2 minutes. Drain, reserving a small jugful of cooking water. Combine oil and garlic in a non-stick pan and cook over moderate heat until fragrant. Add carrots and cook, stirring, until well combined and hot, adding a little of the cooking liquid if necessary. Stir in basil.
Meanwhile, pound chicken between sheets of plastic wrap with a mallet or rolling pin until an even thickness. Combine chicken in a large bowl with oil, lemon, garlic and rosemary; season with black pepper. Toss well to coat, set aside.
Heat a non-stick frying pan over moderately high heat. Add half the chicken in one layer and cook for about 3 minutes on each side or until just cooked through. Repeat with remaining chicken. Remove to a plate and cover with foil to keep warm.
Pour wine into the pan and simmer, uncovered, until reduced by half. Add the tomatoes and cook until heated through.
Divide rocket among serving plates. Slice chicken. Arrange chicken on rocket. Pour any chicken juice on the plate into the pan juices and pour over the chicken.
Serve immediately with Carrots with Garlic and Basil.
Not suitable to freeze. Carrots suitable to microwave.
From Australian Women's Weekly , September.
Photo from Australian Diabetics, NSW