MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken, Chile, Tomato & Mozzarella Warm Salad
Categories: Poultry, Vegetables, Cheese, Chilies
Yield: 2 servings

2 lg Chicken breasts
800 ml Chicken stock
1 Handful fresh herbs
1 tb Peppercorns
3 Spring onions; fine sliced
10 sm Cherry tomatoes; halved
1 lg Garlic clove; fine chopped
4 tb Olive oil
4 Rosemary sprigs; needles
- only
1 lg Red chile; diced fine
Salt & pepper
1 lg Avocado; peeled, pitted,
- diced
Juice of half a lemon
Handful rocket leaves
2 tb Panko bread crumbs (opt)

Take a medium sized pan place the fresh herbs in
(leaving 3 sprigs of rosemary to one side). Place in the
chicken breasts, pour over hot chicken stock. Add salt
and the peppercorns as well.

Bring to the boil, turn it down, place on the lid and
gently simmer for 10 minutes, when ten minutes is up set
the pan aside still keeping the chicken breast in the
warm stock, they will still continue to poach whilst you
are preparing everything else.

Meanwhile prepare the veggies etc. Put 3 tbsp of olive
oil warm on a medium heat, throw in the spring onions,
garlic, tomatoes and rosemary, add a sprinkling of salt
too. Warm through for 10 minutes.

Next prepare the avocado, squeeze the lemon in it to
stop it from browning.

In a small frying pan add the tablespoon of olive oil,
heat it fairly high, add the bread crumbs, fry until
golden brown, once browned drain into kitchen paper to
absorb some of the oil.

Carefully take out the chicken breasts from the liquor,
then pull apart with some forks.

Place on to a serving plate.

Next drain the mozzarella, then pull apart and place on
to the plate also.

Next add the avocado. And spoon some of the tomatoes and
oil.

Scatter the rocket on top then sprinkle on the bread
crumbs.

Finally drizzle the balsamic vinegar, tuck in and serve!

Makes 2 - 3 servings

RECIPE FROM: https://cookpad.com

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