Lemon and Tarragon Grilled Chicken with Roasted Prosciutto

Pairing simple flavours in summer.

Ingredients

Serves 2

1 chicken breast

2 -3 tbsp fresh tarragon, finely chopped

½ lemon, juiced

1/4 extra virgin olive oil          

100g prosciutto

Salt and pepper. To taste

For the salad

½ cup flat leaf parsley, chopped

150g cherry tomatoes, halved

50g walnuts

150g  mango, fresh and sliced

2 tbsp olive oil

Directions

In a bowl combine lemon, olive oil, tarragon, salt and pepper. Slice chicken breast in two, place in marinade and set in the fridge.

Pre-heat oven at 200 degrees Celsius. Place prosciutto on tray and bake for 10 minutes.

In a bowl, combine salad ingredients, but be sure to add walnuts and olive oil at the last minute, to keep salad fresh.

Take marinated chicken and grill for 10 – 15 minutes, depending on thickness. Be sure to watch the chicken does not dry out.

To plate, serve salad in a bowl and serve chicken sliced, topped with chopped parsley, prosciutto and olive oil.