Garlic Chicken And Tomato Salad

1. 1

   Preheat oven to 350u00b0F. For the garlic sauce, roughly chop garlic in food processor. With the motor running, drizzle in 1/4 cup olive oil and lemon juice and blend until creamy and smooth. Season to taste.

2. 2

   Cut 3 slashes into thickest part of each chicken breast. Flatten slightly between 2 pieces of plastic wrap. Season well. Heat 2 tbsp oil in a large, ovenproof frying pan on high. Cook chicken 1-2 mins each side, until golden. Transfer to oven and bake 10-12 mins, until juices run clear. Drizzle half the garlic sauce onto the chicken. Cover and let rest 5 mins, then cut into thick slices.

3. 3

   For the salad, combine arugula, tomatoes and remaining oil. Season and toss well.

4. 4

   To serve, drizzle chicken with remaining garlic sauce. Arrange on plates with the salad, lemon cheeks and bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.