- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 2
- Ricardo butterflied chicken packages
- Olive oil (a sufficient amount)
- Tomato, red onion, and herb salad
- 1 lb
- various tomatoes, cut into wedges
- ½ cup
- black olives, pitted
- ¼ cup
- variety of fresh herbs (dill, cilantro, basil, etc.), chopped
- 1
- red onion, chopped finely
- ½ to 1
- lemon, zest and juice (to taste)
- 3 tbsp
- olive oil
- Salt and pepper
- Seasoned croutons
- 2 cups
- country bread, diced
- 3 tbsp
- olive oil
- 3 tbsp
- parmesan, shredded
- 3 tbsp
- parsley, chopped
- Salt and pepper
- Seasoned yogurt
- ½ cup
- plain Greek yogurt
- 2 tbsp
- olive oil
- 3 tbsp
- variety of fresh herbs (dill, cilantro, basil, etc.), chopped
- 1
- small clove of garlic, chopped finely
- ½ to 1
- lemon, zest and juice (to taste)
- Salt and pepper
Preparation
- Step 1
- Tomato salad: In a bowl, mix all the ingredients together and season.
- Step 2
- Croutons: Preheat oven to 200°C (400°F) and coat the croutons with oil and remaining ingredients. Spread onto baking sheet and cook about 10 minutes, or until croutons are golden and crispy.
- Step 3
- Seasoned yogurt: In a bowl, mix all the ingredients together and season.
- Step 4
- Chicken: Preheat oven to 190°C (375°F). Drop the chicken breast, skin side up, on a baking sheet lined with parchment paper. Drizzle with olive oil and cook about 20 minutes. Slice diagonally and spread the tomato salad over top. Garnish with seasoned croutons and yogurt.
Variation
To cook on the barbecue, preheat half the grill to maximum heat. Oil the grill and drop the chicken, skin side down, on the side of the barbecue that is turned off. Cook about 15 minutes, or until chicken has grill marks. Turn the chicken over and cook approximately 10 more minutes.
