Ingredients
- olive oil
- 500g chicken breast fillets
- juice of 1 lemon
- 1 tbsp soy sauce
- 1 clove garlic (finely chopped)
- 400g button mushrooms (sliced)
- 1 bunch rocket leaves (trimmed)
- 250g cherry tomatoes (halved)
- 1 large red chilli (finely sliced)
- 1/2 cup pecan nuts (toasted and chopped)
- ¼ cup chopped chives
Method
Heat 1 tbsp olive oil in a large frying pan over medium heat. Add 500g chicken breast fillets and cook for 4-5 minutes each side or until cooked, then remove.
Place 3 tbsp olive oil, juice of 1 lemon, 1 tbsp soy sauce and 1 clove garlic (finely chopped) in pan and stir. Add 400g button mushrooms (sliced) and cook over medium-high heat for 3-4 minutes.
In a serving bowl, place 1 bunch rocket leaves (trimmed), 250g cherry tomatoes (halved) and 1 large red chilli (finely sliced). Slice chicken into 1cm pieces and arrange on tomatoes. Add mushrooms and pan juices and toss gently.
Scatter with 1/2 cup pecan nuts (toasted and chopped) and ¼ cup chopped chives.
Serve with crusty bread.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
