Family and Kids

  • 1 ciabatta bread loaf
  • small handful chives
  • 125 g (4 oz) garlic butter, softened
  • 5 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, cut in half horizontally
  • 4 tomatoes, sliced
  • 150 g (5 oz) mozzarella cheese, drained and sliced
  • 1 tablespoon white wine vinegar
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon caster sugar

Cut the bread at 1.5 cm (¾ inch) intervals, leaving the slices only just attached at the base.

Snip the chives with scissors and mix half in a bowl with the garlic butter. Roughly spread a dot of butter into each cut of the bread. Lay the loaf on a piece of foil and bring the edges up over the top, scrunching them together. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes.

Meanwhile, heat 1 tablespoon of the oil in a large frying pan. Add the chicken and fry gently for 5 minutes until golden on the underside (check by lifting a piece with a fish slice). Turn the pieces over and fry for a further 5 minutes.

Using oven gloves, carefully open out the foil on the garlic bread and bake for a further 10 minutes.

Scatter the tomato and mozzarella slices in a shallow dish.

Make a dressing by whisking together the remaining oil with the vinegar, mustard and sugar in a bowl. Scatter the remaining chives over the salad and drizzle with the dressing. Using oven gloves, remove the garlic bread from the oven and serve with the salad and chicken.

Like This? Try These
More on Food