Method
- Arrange chicken inside a large plastic bag and beat to an even thickness with a mallet or rolling pin. Combine in a large bowl with the oil, lemon, garlic and rosemary and season with freshly ground black pepper. Toss well to coat and set aside.
- Heat a non-stick frying pan over moderately high heat. Add chicken in 1 layer and cook 3 minutes each side or until cooked through. If your pan is not large enough, do this in 2 batches. Remove to a plate and tent loosely with foil to keep warm.
- Pour wine into the pan and reduce over high heat by half. Add the halved cherry tomatoes and cook 2 minutes to heat through.
- Place rocket on plates. Slice chicken into 2 centimetre strips. Arrange chicken on rocket. Pour any accumulated chicken juice on the plate into the pan juices and pour over the chicken.
- Serve immediately.
Notes
From The Heart Foundation's 'The New Classic Cookbook'.
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