Ingredients
4 large part-boned chicken breasts, skin removed
Marinade:
4 tbsp extra virgin oil
1½ tbsp mixed chopped herbs e.g. rosemary and oregano
large pinch dried chilli flakes
1 small clove of garlic, finely chopped
Pasta salad:
225g/8oz puntaletta pasta, or other small pasta shapes
1 small aubergine, cut into 2.5cm/1in cubes
1 red onion, cut into thin wedges through the root
1 red pepper, seeded and cut into 2.5cm/1in pieces
2 cloves of garlic, finely chopped
5 tbsp extra virgin olive oil
½ tsp sea salt flakes
3 sun-dried tomatoes, sliced thinly
1 tbsp white wine vinegar
4 tbsp chopped flat leaf parsley
55g/2oz fresh rocket
salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Make 3 shallow cuts across the top of each chicken breast and lay them in a shallow dish.
3. Mix the marinade ingredients and some seasoning together, pour over the chicken and rub it well into the slashes.
4. Set aside.
5. For the pasta salad, bring a large pan of salted water to the boil. Add the pasta and cook for 9 minutes or until 'al dente'.
6. Drain and leave to cool.
7. Meanwhile, toss the aubergine, onion, red pepper, garlic, 2 tbsp of the oil and the sea salt flakes together in a small roasting tin and roast for 30 minutes.
8. Remove and leave to cool.
9. To cook the chicken, preheat a ridged cast iron griddle pan over a medium heat.
10. Lift the chicken out of the marinade and cook, breast-side up for 10 minutes. Turn over and cook for a further 10 minutes until golden and cooked through.
11. Finally, whisk the remaining olive oil, vinegar and some seasoning together.
12.Mix the pasta, roasted vegetables, sundried tomatoes, parsley and rocket together in a large bowl, then stir in the dressing. Serve with the grilled chicken.
