How to make it

  • Heat a griddle until smoking. Spritz the chicken breasts with a little oil and season with salt and pepper.
  • Place onto the griddle and turn down the heat. Cook for five minutes, turn over and repeat for five more minutes, or until cooked through.
  • Remove from the heat and leave to rest for five minutes, then cut into 7mm slices widthways.
  • Preheat a conventional oven to 200ºC or a fan-assisted one to 180ºC.
  • To make the melba toasts, toast the soy and linseed bread until golden. Cut off the crusts and slice through the bread horizontally so that you are left with two sides of bread, each with one toasted side and one soft side.
  • Place on a baking tray, soft-side-up, and bake for five minutes or until the bread has curled up and dried.
  • Place the garlic, anchovy and some salt and pepper in a pestle and mortar and pound until broken into a smooth paste.
  • Tablespoon by tablespoon, add the yoghurt and lemon juice until combined. Stir in the parmesan and season again to taste.
  • Drop the lettuce leaves into a bowl and mix together with the dressing. Place on a plate and top with the chicken breast and fresh anchovies. Lay the melba toasts by the side.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes