Lemon & Herb Chicken with Two Salads

Photo of Lemon & Herb Chicken with Two Salads Continental Recipe Ideas April Friday 01, 2011
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Preparation Time
Preparation Time 20
Cooking Time
Cooking Time 40

Try this chicken dish next time you’re planning a special summertime feast. Lemon flavoured y chicken, creamy potato salad and zingy rocket is guaranteed to refresh. 

Ingredients

  • 2 teaspoons olive oil
  • 4 skinless chicken breast fillets
  • 1 packet Continental® Cook-in-Bag Lemon & Herb Chicken Recipe Base
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon wholegrain mustard
  • 2 teaspoons finely chopped parsley
  • 600g potatoes, peeled, boiled and cubed
  • 2 bunches fresh rocket
  • ½ cup semi dried tomatoes, drained of oil
  • Splash of balsamic vinegar
  • Splash of extra virgin olive oil
  • 1 large avocado, quartered and skin removed

Instructions

  1. Preheat oven to 180ºC.
  2. Preheat a fry pan to moderately hot, add the oil.  Brown the chicken breasts in the pan, remove and cool slightly before placing in the cook-in-bag. Shake over the Lemon & Herb Recipe Base, tie bag, place on an oven tray and pierce top of bag three times using a fork to vent. Place in oven for 20 minutes, or until the chicken is cooked through.
  3. In a medium bowl, combine the mayonnaise, sour cream, mustard and parsley; add the potato and gently stir through until evenly coated. Place to one side.
  4. In another medium bowl, combine the rocket and semi dried tomatoes; lightly dress with balsamic vinegar and oil.  
  5. Serve each piece of chicken with a spoonful of potato salad, some rocket salad and a wedge of avocado.
Lemon & Herb Chicken with Salad Recipe
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