Recipe for Peri-Peri Chicken in a delicious wine-based sauce – serve with ciabatta rolls and a side salad
6 free range chicken breasts
3 tbsp butter (from your pantry)
2 cloves garlic – crush, peel and chop finely
5g fresh rosemary – strip off leaves and chop
1/2 tsp peri-peri spice
200g cherry/rosa tomatoes – cut in half
60ml white wine
4 ciabatta rolls
1/2 cucumber – slice
2 tbsp balsamic vinegar
olive oil, salt and pepper (from your pantry)
Preheat oven grill. Prepare all ingredients as indicated above.
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.
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.
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.
Cut ciabatta rolls in half and toast under a hot grill. Butter if desired.
Toss salad leaves and cucumber and dress with balsamic vinegar and olive oil. Season well.
To serve, pile chicken breasts onto rolls and spoon over sauce. Serve salad on the side.
YOU MIGHT ALSO LIKE