June 18, 2018
Fresh Tomatoes, Dinner, Lunch,
Snacks, Poultry, Chicken, Dairy, Cheese, Feta, Fruit, Avocado, Budget-Friendly, Quick Meals, Brunch, Entertaining, Game/Sports Day, Weeknight Meals, No Eggs, Vegetarian, Boneless Pieces more
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"From one of our national supermarkets and their monthly magazine, October '17."
Process mint, garlic and pine nuts in a food processor until finely chopped and with the motor running, gradually add 2 tablespoon of the oil and 1 tablespoon of water in a thin, steady stream until well combined and a smooth paste forms.
Add feta and pulse until just combines and season with pepper.
Preheat grill/broiler to high and place bread and tomatoes on a foil-lined tray and spray with oil and then toast bread turning once, until golden, and tomatoes have softened.
Meanwhile, cut each chicken breast horizontally into 2 thin fillets and then heat remaining oil in a large frying pan over high heat and cook chicken for 3 to 4 minutes on each side or until golden and cooked through, rest and then slice.
Scoop avocado flesh into a bowl and using a fork, roughly mash and then stir in lemon juice and season to taste.
Top toast with avocado, rocket, chicken, pesto and tomato and serve.
TIP - short on time, then use a barbecued chicken from the deli instead of cooking chicken breasts.
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