I love chicken so damn much, it is so versatile and goes with almost all savoury ingredients. I had some leftover salsa verde and decided to smother it over some delicious spiced chicken breasts. Pop both on a bed of wild rice and dinner is sorted. If you have a blender this is the easiest recipe, if not, be prepared for some chopping.
1 free-range chicken breast per person, skin off and butterflied
1 tbsp peri-peri spice
2 tbsp olive oil
1 tsp balsamic vinegar
1 tsp garlic salt
1 cup wild rice
Fresh basil, for garnish
For the salsa verde:
½ a bunch parsley, roughly chopped
½ a bunch basil, roughly chopped
½ a bunch mint, roughly chopped
4 gherkins, roughly chopped
1 tbsp capers, roughly chopped
1-2 tbsp red wine vinegar
1 small garlic clvoe, crushed
Juice of half a lemon
1 tsp xylitol/sugar
Preparation 10 minutes
Cooking time 45 minutes
Boil the kettle and place a sealable pot on high heat, add the rice and 3 cups of salted boiling water, turn the heat down, cover and cook for 45 minutes.
Rinse the herbs under hot water and roughly chop. Add all the salsa verde ingredients into a blender, excluding the olive oil. While the machine is on gradually pour in the olive oil until combined. Place in the fridge while you preparing everything else.
Butterfly the chicken breasts by cutting the breast lengthways but not all the way through. Take out a large zip lock packet and add the spices, olive oil and balsamic vinegar. Let them marinade for about 10 minutes.
Place a non-stick frying pan on high heat and add a good lug of olive oil. Once the oil has warmed up fry the chicken breasts for about 4-5 minutes on each side, or until cooked through, but not dry!
Place a big dollop of salsa verde on top of the chicken and enjoy.