Ingredients (serves 6)
- 4 skinless boneless chicken breasts
- salt and freshly ground black pepper
- 200ml white wine
- 4 tbsp balsamic vinegar
- 200ml olive oil
- 2 tbsp fresh chopped basil or tarragon
- zest of 1 lemon
- 4 tbsp raisins, soaked in boiling water for 10 mins and drained
- rocket, to serve
- watercress, to serve
- 1 lemon, cut into wedges, to serve
Preheat the oven to 190°C. Flatten the chicken breasts by placing them between two sheets of cling film and bashing gently with a rolling pin. Place the chicken in a lightly oiled, shallow roasting tin. Season with salt and pepper, then pour the wine over, cover with greaseproof paper and bake for 20 minutes, or until cooked through. Take the chicken out and set aside to cool in the tin. Reserve 2 tbsp of the cooking liquid.
Whisk together the balsamic vinegar and oil, then add the reserved cooking liquid. Add the basil, lemon zest, and raisins. Arrange the chicken in a dish, pour the dressing over, cover and chill for 12 hours or overnight, turning the chicken once.
To serve, bring back to room temperature, slice thinly and arrange on a serving plate. Pour the marinade over. Garnish with salad leaves and lemon wedges.