Ingredients

• 8 chicken breasts
• olive oil
• salt and freshly ground pepper
• 1 handful of fresh basil
• 600ml/1 pint olive oil
• 150ml/¼ pint rice wine vinegar
• 1 shallot
• finely chopped
• 2 garlic cloves crushed
• salt and freshly ground pepper
• 4 handfuls Italian curly parsley
• de-stalked
• Worcestershire sauce
• 8 chopped sun-dried or blushed tomatoes
• parmesan cheese
• slivers of

Directions

• First make the basil dressing. Whiz the basil with the oil
• vinegar
• shallot
• garlic and seasoning in a blender or food processor. Keep aside.
• Brush the chicken breast with olive oil and cook on a pre-heated grill pan until just cooked through. The chicken should be golden on both sides and criss-crossed with markings from the grill pan. Season.
• For the salad
• toss the parsley in a little of the basil dressing
• and sprinkle with a little Worcestershire sauce. Put a portion of parsley salad on each plate
• sprinkle with a few pieces of sun-dried tomato and slivers of parmesan cheese.
• Serve with rustic roast potatoes or buffalo chips.