Lemon and Herb Chicken With Peach and Prosciutto Salad
"From Australian Diabetic Living a complete meal. Times are estimated but DO NOT inlude marinading time (2-4 hours). The recipe called for baby beetroot and charge leaves mix but a salad mix of leaves can be used. You could also replace the chicken with a firm white fish...."
INGREDIENTS
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6 (125 g) boneless skinless chicken breasts (trimmed of fat)
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125 ml white wine (1/2 cup)
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2 tablespoons lemon juice (fresh)
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1 teaspoon olive oil (extra virgin)
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2 garlic cloves (minced)
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2 teaspoons coarse grain mustard (or gluten free wholegrain mustard)
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2 tablespoons parsley (or tarragon chopped)
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1 lemon (skin peeled into long thin strips, use a vegetable peeler)
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cooking spray
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9 peaches (cut into thin wedges)
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1 small red onion (halved and thinly sliced)
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1 bunch basil (leaves picked and torn if large)
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80 g baby salad leaves (4 cups)
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8 bocconcini (baby halved or torn)
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2 slices prosciutto (thin and cut into thin strips)
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1 1/2 tablespoons red wine vinegar
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1 teaspoon olive oil (extra virgin)
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2 teaspoons Dijon mustard (or gluten free dijon mustard)
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ground black pepper (freshly, to taste)
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