Festive Sundried Tomato & Fetta Chicken

Preheat the oven grill 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 just cooked through. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is grilling, add the parsley and chopped sundried tomatoes to a small bowl. Crumble in the fetta, drizzle with olive oil and season with a pinch of salt and pepper. Mix to combine.

Once the chicken is cooked, spoon the fetta, parsley & sundried tomato mixture on top of the chicken breast and return to the grill for 2-3 minutes, or until the fetta is melted and golden.

Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the ciabatta, pecans, rosemary and a pinch of salt and pepper and cook, stirring, for 4-5 minutes, or until the ciabatta is crispy and the pecans are toasted. Remove the pan from the heat.

In a large bowl, combine the balsamic vinegar, brown sugar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) and season to taste with a pinch of salt and pepper. Add the mixed leaves, cucumber, croutons and pecans and toss to coat. TIP: Add the salad to the dressing just before serving to prevent soggy leaves.