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Chicken Tenderloin with Prosciutto, Truss Tomatoes and Peach Salad

Serves: 4

Preparation time: 15 minutes

Cooking time: 10 minutes

Summer is beautiful with all it has to offer. The tastes, the smells, the seasonal ingredients and the great outdoors.
This gorgeous chicken and fruit rendition is a winner for summer dining, both planned and unplanned.
After all, making this one is a breeze!

Ingredients:

  • 1 Tblsp garlic oil
  • 400g Lilydale tenderloins
  • 50g thinly sliced prosciutto, torn into bite size pieces
  • 2 slices sourdough, chargrilled and torn into small pieces
  • 2 medium truss tomatoes, cut in half seeded and roughly chopped
  • 3 large peaches, cut into wedges
  • 2 balls buffalo mozzarella
  • ¼ cup basil leaves
  • 1 Tblsp balsamic vinegar
  • 1 Tblsp extra virgin olive oil

Method

  1. Heat half the oil in a frying pan and cook the tenderloins in 2 batches until lightly golden and just cooked through. Remove from pan.
  2. Arrange chicken, prosciutto, bread, tomatoes, peaches and mozzarella into serving bowls. Scatter with basil, drizzle over balsamic and oil.
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Our Recipes
Our Recipes