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Chicken Breast Fillet with Italian Tomato Salad

Serves 4
Prep time: 20 minutes
Cooking time: 20 minutes

Scrumptious chicken breast with a tasty salad on the side.



  • 4 slices Italian ciabatta bread
  • 3 ripe tomatoes, halved
  • 1 bunch basil
  • 1 bunch Continental parsley
  • 1/3 cup finely grated parmesan
  • 2 tbsp roasted pine nuts
  • 2 garlic cloves, roughly chopped
  • ½ cup olive oil
  • 600g heirloom tomatoes, roughly chopped or cut into wedges
  • Extra virgin olive oil
  • Sea salt flakes and freshly ground black pepper
  • 4 Ingham chicken breast fillets
  • Olive oil cooking spray
View the method
  1. Tear bread into pieces and place into a bowl. Squeeze pulp of tomatoes over bread. Stand for 20 minutes or until bread has absorbed tomato juice and is softened. Remove leaves from basil and parsley. Reserve ½ cup of basil leaves and ½ cup parsley leaves. Put remaining leaves into a food processor with parmesan, pinenuts, garlic and oil. Process until a thick sauce forms. Transfer to a bowl.
  2. Add heirloom tomatoes to bread with reserved basil and parsley leaves. Drizzle with extra virgin olive oil. Season with salt and pepper.
  3. Heat a char-grill pan over a medium heat. Using a sharp knife, slice through the centre of each chicken breast fillet forming 2 pieces. Spray chicken breast fillets with olive oil. Add 2 pieces of chicken breast to char-grill and cook for 20 minutes on each side or until golden and cooked through. Transfer to a large plate. Cover to keep warm. Cook remaining chicken breast. Serve 2 slices of chicken breast stacked on serving plates topped with a spoon of pesto and heirloom salad on the side.
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