Rooting around in the fridge the other day I found a lone chicken breast, a couple of tomatoes, a red pepper and a neglected bag of rocket which needed using up. Somehow I needed to rustle up some supper from this or do an emergency dash to Waitrose.
- chicken breast
- balsamic vinegar
- 2 tomatoes
Warm some light olive oil in a frying pan over a medium high heat, slice the chicken breast into chunks and throw it in together with a shake of balsamic vinegar. Cook for 5 minutes until starting to turn brown.
Meanwhile slice the red pepper into 1 cm slices and add to the pan, turning up the heat. Continue to cook for 5 minutes. Cut the tomato into 6 crescents and add them to the pan. Five minutes later you’ll have a lovely ‘caramelised tomatoey chickeny’ salad to which you can add a little parmesan and some pesto. Delicious warm, but it would work just as well cold, and you could make more than one portion at a time if you had enough ingredients. You could also add red peppers or courgettes.
Serve with some green leaves, Rocket, in my case.