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Salmon Flatbread in feta and dill
Our tested Stir-Fried Salmon Flatbread: island, generous, and balanced with feta and dill....
Greek · Breakfast
Grilled Chicken Breast Toast
A herby take on Chicken Breast Toast, built on lemon and oregano and finished the way we like it. Ready in about 37 min and easily enough for 4 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Grill over a medium-high heat, turning once, until nicely charred and cooked through.
Stir in the dried oregano and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped dill and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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