Festive Sundried Tomato and Fetta Chicken

Preheat the oven to high. Place your hand flat on top of the free-range chicken breast and use a knife to slice through horizontally. TIP: Be careful not to slice the whole way through. Open the chicken breast (like a book) and rub with a drizzle of olive oil and a pinch of salt and pepper. Transfer the chicken to the oven tray lined with foil and place under the grill for 10 minutes, flipping halfway, until the chicken is just cooked through. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is grilling, add the chopped sundried tomatoes and parsley to a small bowl. Crumble in the fetta, drizzle with olive oil and season with a pinch of salt and pepper. Mix well and set aside. Once the chicken is finished cooking, remove from the oven and spoon the sundried tomato, parsley & fetta mixture on top of the chicken breast. Return to the grill for 2-3 minutes, or until the fetta is melted and golden

While the chicken is continuing to grill, heat a generous drizzle of olive oil in a large frying pan over a medium-high heat. Add the rosemary, ciabatta, pecans and a pinch of salt and pepper and cook, stirring, for 4-5 minutes, or until the ciabatta is golden and crispy. Remove the pan from the heat. TIP: Cook the croutons in two batches if your pan is too small to fit them in all at once.

In a large bowl, combine the balsamic vinegar, brown sugar and 2 tbs of olive oil. Season with a pinch of salt and pepper and mix well. Add the mixed salad leaves, cucumber, croutons and pecans and toss to coat in the dressing. TIP: Add the salad to the dressing just before serving to prevent soggy leaves