Chargrilled Chicken & Mediterranean Vegetable Salad with a Creamy Tomato & Pesto Sauce
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 600 | g | Chicken breast, skinless |
| 0.5 | cl | Olive oil |
| 5 | g | KNORR PRIMERBA Garlic Paste |
| 40 | g | Onions red & chopped |
| 32 | g | Green peppers sliced |
| 32 | g | Aubergine halved and sliced |
| 32 | g | Courgette cut into thick slices |
| 250 | ml | KNORR COLLEZIONE ITALIANA Creamy Tomato and Pesto Ready to Use Sauce |
| 5 | g | Parsley chopped |
Preparation
Advance preparation
Pre heat an oven to 210oC (425oF) Gas 5. Pre heat a grill/salamander.
Method:
1. Flatten out chicken breasts brush with olive oil and garlic, grill both sides for a few minutes until thoroughly cooked.
2. Decant the sauce into a saucepan, bring to the bouillon, cover, put to one side and keep hot.
3. In a lightly oiled oven dish, roast the vegetables for 10 minutes in the pre heated oven
4. To serve, place a portion of roasted vegetables in the middle of the plate with the chargrilled chicken on top.
5. Spoon the sauce on top of the chicken and garnish with chopped parsley. Serve separately with steamed KNORR Italian Pasta shapes.
Handy hint:
The chicken can be brushed with Knorr garlic paste in advance to give the chicken a wonderful flavour.Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
