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Lilydale salt and pepper breast with tomato medley

Serves: 4

Preparation time: 5 minutes

Cooking time: 14 minutes


  • 2 x Lilydale chicken breast packs
  • 2 tablespoons olive oil
  • Sea salt flakes
  • Cracked black pepper
  • 20g butter
  • 400g mixed small tomatoes
  • 2 teaspoons brown sugar
  • 2 tablespoons basil leaves
  • Baby spinach leaves to serve
  • Marinated fetta, crumbled


  1. Brush the chicken breasts with a little of the oil, season with salt and pepper. Heat one tablespoon of the oil in a large frying pan over medium high heat; cook the chicken breasts for 4-5 minutes each side until cooked through. Transfer chicken to a plate, cover and keep warm.
  2. Heat remaining oil in same pan with the butter. When the butter bubbles, add the tomatoes and cook until beginning to soften, stir through sugar and basil.
  3. Place spinach leaves on serving plate top with tomato medley. Slice each breast into three, add to plate and top with fetta.
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Our Recipes
Our Recipes