4 chicken breast schnitzel steaks
⅔ cup panko breadcrumbs
¼ cup basil and parmesan tapenade
100 g baby spinach and rocket mix
4 grilled artichoke hearts in oil, drained, cut into quarters
½ cup chargrilled red capsicums, drained and roughly chopped
4 cooked baby chat potatoes, sliced
1 bottle balsamic glaze to drizzle
- Preheat oven to 200°C (180°C fan forced). Place chicken onto a lined baking tray and spray with olive oil. Combine breadcrumbs, tapenade and 2 teaspoons olive oil in a bowl. Divide mixture over chicken fillets, pressing down to cover the surface. Bake for 12-14 min or until golden and chicken is cooked. Rest 10 min.
- Toss salad, artichokes, capsicum and potatoes in a bowl. This can be done up to 4 hr ahead, keep chilled.
- Divide salad among plates, top with chicken. Drizzle with Balsamic Dressing, garnish with toasted pine nuts and crispy cooked prosciutto.