Rangitikei Chicken Recipes
Roasted chicken breast with cherry tomatoes and asparagus
2 Rangitikei free-range chicken breasts
1 bunch asparagus
2 rosemary sprigs
2 knobs butter
1/2 punnet cherry tomatoes
Handful rocket wild leaves
mozzarella or burette
Cut the chicken breast through the middle and open up, season with salt and pepper and sprinkle some chopped herbs over. Add a knob of butter to the centre and then fold over.
Pan fry in a pan to get colour on both sides then transfer to oven for 8-10 minutes to finish cooking. Rest for 5 minutes.
Blanch asparagus in boiling salted water for one minute then refresh in ice water.
Drain and cut up and mix with the cherry tomatoes, rocket, olive oil and balsamic vinegar.
Slice the chicken, arrange salad onto the plate and break over some cheese pieces.