POACHED CHICKEN WITH AN ARTICHOKE & RED CAPSICUM DRESSING

A very simple, healthy and delicious recipe. It works very well as part of a luncheon with dips, crudités and crisp bread. It can also go well with steamed broccoli and green beans or even with flavoured couscous. 

INGREDIENTS

4 small skinless chicken breasts
2 tomatoes, diced
1 red capsicum
6 marinated artichoke hearts, finely chopped
2 Tbsp small capers, rinsed
2 Tbsp finely chopped parsley
2 Tbsp finely chopped basil, plus extra for garnish
100ml extra virgin olive oil

METHOD:
Bring a large saucepan of salted water to the boil. Drop the chicken breasts into the water, cover with a lid and turn off the heat. Leave covered for 40 minutes.

Put the tomato in a bowl and sprinkle liberally with sea salt. Halve the capsicum and put it under a hot grill skin side up. When the skin is beginning to blister and turn back, remove the capsicum from the grill and put it into a plastic bag. Leave it to cool then peel away the skin. Dice the capsicum flesh and put it in the bowl with the tomatoes, then add the artichoke hearts, capers, parsley, basil and extra virgin olive oil. Stir to combine. Allow the vegetable mixture to stand for at least 15 so that all the flavours can combine and the salt can draw the juices out of the tomato.

Remove the cooked chicken breasts from the saucepan and slice them into thin slices across the grain. 

Arrange on a serving platter and season with freshly ground black pepper.

Spoon the vegetable dressing over the chicken and garnish with basil. 

Serves 4-6

TIPS: I didn't have time to grill the capsicum, so I added to the salsa raw and it was just delicious. If you are also running short of time and have some store bought roast capsicum, you can use that instead of grilling your own.