Oregano

Today's the day .......................... to pick herbs

We're on a fasting day today after the (delicious) excesses of being away for a few days.

Our meal tonight was herb-stuffed chicken with tomato salad. It works out at around 255 calories per serving - so that's pretty good - but the nice thing is that all the herbs and vegetables came from the garden.

There's nothing guaranteed to make you feel better than to go outside and do a bit of gathering .....................


Herb-stuffed chicken with tomato salad
Prep & cook time: 50 mins Serves 4

Ingredients:
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
2 teaspoons fresh lemon thyme
2 cloves garlic, crushed
1 tablespoon finely grated lemon rind
4 small chicken breast fillets (680g)
4 slices prosciutto (60g)
500g cherry tomatoes
150g baby spinach leaves
1 tablespoon coarsely chopped fresh basil
2 tablespoons red wine vinegar
2 teaspoons olive oil

Method
1. Preheat oven to 180°C/160°C fan assisted.

2. Combine basil, oregano, thyme, garlic and rind in small bowl. Using rolling pin, gently pound chicken, one at a time, between pieces of cling film until about 5mm thick. Divide herb mixture among chicken pieces; roll to enclose filling, wrapping each roll with prosciutto slice to secure.

3. Cook chicken in heated in heated lightly oiled large frying pan, uncovered, about 10 mins or until browned all over. Place chicken on oven tray; cook, uncovered in oven for 15 mins or until chicken is cooked through.

4. Meanwhile, cook tomatoes in same pan, over high heat, stirring, 3 mins. Gently toss tomatoes, spinach and basil in large bowl with combined vinegar and oil.
Serve salad with chicken.