SPICY CHICKEN BREASTS WITH TOMATO SALSA
1 tbsp smoked paprika
2 tsp dried oregano
Leaves of 3 sprigs of thyme
¼ tsp cayenne pepper
½ tsp smoked sea salt flakes
2 garlic cloves, crushed
2 tbsp olive oil
4 skinless chicken breasts
For the tomato salsa
250 g tomatoes, diced
2 garlic cloves, finely chopped
1 red chilli finely chopped (optional)
4 spring onions, finely chopped
Bunch fresh coriander, chopped
2 tbsp extra-virgin olive oil
1
First, make the spice paste; combine the paprika, oregano, thyme, cayenne pepper, salt, garlic and olive oil in a small bowl and set aside
2
Lay the chicken breasts on a chopping board and cut through each horizontally, being careful not to cut all the way through to the other side; open out the breasts so they resemble butterflies
3
Rub the spice paste all over the chicken, then put the chicken in a shallow dish, cover and chill for 2-3 hours to marinate
4
Mix all the salsa ingredients together in a bowl with some seasoning; cover and chill
5
Take the chicken out of the fridge 15 minutes before you are ready to cook it; heat a griddle pan to medium heat; cook the chicken for 4 minutes each side until cooked through; serve with the salsa
WHISKAS POUCH 85G CHICKEN JELLY 
M`LEA CHOLESTEROL MARGERINE 1KG