• 650g chicken breasts
  • ½ tsp smoked paprika
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 200g stonebaked ciabatta
  • 4 peaches
  • 60g rocket
  • 70g prosciutto
  • 1 tbsp balsamic vinegar


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the chicken in a bowl with the paprika, lemon juice and ½ tbsp olive oil. Cover and place in the fridge to marinade for at least 20 minutes. 

  2. 2

    Tear the ciabatta into small rustic chunks. Place on a baking tray and drizzle with 1 tbsp olive oil and seasoning, then bake for 12-15 minutes until golden and crisp.

  3. 3

    Heat a griddle pan over a medium-high heat and cook the chicken breasts for 5-6 minutes on each side, until there are dark griddle marks all over. Place in the oven for a further 8-10 minutes to ensure they are cooked through, then set aside to cool slightly before slicing. 

  4. 4

    Halve the peaches and remove the stones, then cut into quarters. Brush with the remaining olive oil. Heat a griddle pan over a medium-high heat and cook for 2 minutes on each side, until there are griddle marks all over. 

  5. 5

    Scatter the rocket on to a platter. Add the chicken and peaches, then tear over the prosciutto slices. Top with the croutons and drizzle over the balsamic vinegar. 

Nutritional Details

Each serving provides
  • Energy 1918kj 458kcal 23%
  • Fat 12.6g 18%
  • Saturates 2.8g 14%
  • Sugars 9.9g 11%
  • Salt 1.67g 28%

% of the Reference Intakes

Typical values per 100g: Energy 628kj/150kcal

Each serving provides

33.0g carbohydrate 4.1g fibre 50.9g protein

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