Chicken And Bean Salad
(Serves 4)INGREDIENTS:
FOR THE CHICKEN:
- 4 chicken breasts
- 1 pinch salt and freshly ground black pepper
- 1 small bunch of fresh rosemary, chopped
- 4 tablespoon olive oil
- 1 pound French-cut green beans
- 1/4 Greek Feta cheese
- 4 tablespoons sun-blushed tomatoes in olive oil, drained
- 4 tablespoons extra virgin olive oil
- 4 tablespoons balsamic vinegar
- Butterfly the chicken breasts and season to taste with salt and freshly ground black pepper.
- Scatter the rosemary over the chicken and drizzle with a little olive oil.
- Grill for about two minutes on each side, until cooked.
- Cook the French beans in salted boiling water for approximately five minutes; drain.
- In the meantime, crumble the feta cheese in a large bowl and mix with the sun-blushed tomatoes. Add the beans, the extra virgin olive oil and balsamic vinegar. Season with salt and pepper; mix well.
- Serve immediately with the warm chicken breasts
"Mediterranean Meals," aired during the week of April 21, 2008.
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