Chicken stuffed with panzanella
Panzanella is a Tuscan bread and tomato salad dressed in olive oil and vinegar. For a fun twist on this summertime classic, chop up ½ a ciabatta loaf, 1 small onion, ½ a red pepper, 8 olives, then add lemon zest, 2 tbsp of basil and 80g Parmesan and mix well. Stuff 8 browned chicken breasts with the mixture and roast in a 1800C (1600C fan) oven with 2 bulbs of fennel for 35 minutes or until the chicken breasts are cooked through.
Grilled asparagus with a lemon vinaigrette
PREP AND COOK TIME 20 MINS
DIFFICULTY EASY
CAN YOU FREEZE IT? NO
SERVES 4
INGREDIENTS
⁎ 60ml lemon juice ⁎ 60ml olive oil, plus extra for brushing ⁎ 1 tsp caster sugar ⁎ salt ⁎ freshly ground black pepper ⁎ 500g thick asparagus
TO GARNISH
⁎ lime slices ⁎ lemon slices