CHICKEN MARYLANDS WITH TOMATO SALAD

SERVES 4 PREP 15 MINS + RESTING COOK 25 MINS PER SERVE 2049kj

4 tomatoes, 2 chopped, 2 sliced 1 yellow capsicum, seeded, chopped 1 Lebanese cucumber, chopped 1 red onion, finely chopped ¼ cup extra-virgin olive oil, plus 1 tbsp extra 2 tbsp white wine vinegar 2 tsp Dijon mustard 4 chicken marylands ¼ cup torn basil leaves, plus extra to serve 100g soft feta, crumbled Preheat oven to moderate, 180°C. Line an oven tray with foil.

2 In a bowl, combine tomatoes, capsicum, cucumber and onion.

3 In small jug, whisk oil, vinegar and mustard together. Stir through vegetable mixture and season. Set aside 20 mins.

4 In large frying pan, heat extra oil on high. Add chicken to pan, skin-side down. Cook 3-5 mins until golden and crisp. Turn and cook 2-3 mins. Transfer to tray. Bake 12-15 mins until cooked through. Rest, covered, 5 mins.

5 Serve chicken on a bed of sliced tomato and basil leaves topped with salsa, feta and basil.