2 lengths trussed cherry tomatoes
Sea salt and cracked black pepper, to taste
4 chicken breast fillets
Olive oil, for brushing
1 French baguette
¾ cup grated parmesan
Cracked black pepper, to serve
Olive oil, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pre-heat oven to 180 degrees celcius. Place trussed tomatoes on a lined baking tray, sprinkle with salt and pepper and roast for 20 minutes until soft. Brush chicken with oil. Grill or barbecue until golden and cooked through, cover with foil and set aside for 5 minutes. Cut baguette into thin diagonal slices. Grill one side under a hot grill, remove, top with parmesan and return to grill until the cheese is melted and golden. Slice the chicken and arrange on plates with the tomatoes, parmesan toasts, basil leaves and extra pepper. Drizzle with a little extra olive oil and serve.