Herbed Chicken Breasts with Tzatziki, Avocado and Feta Cheese

This dish can be prepared and cooked early, or prepared early and the chicken cooked just before serving. The chicken is best served slightly warm. The dish serves 6 to 8 people.



½ cup fresh herbs, including coriander, marjoram, parsley, basil, chopped
5 cloves garlic, peeled and crushed
6 to 8 TBSP olive oil
Salt and milled black pepper
8 chicken breasts, filleted and cut in half lengthways
½ cucumber
½ cup plain yoghurt
2 cups rocket leaves
1 cup mixed lettuce leaves
1 punnet cocktail tomatoes
80g Feta Cheese, chopped into squares
1 avocado, chopped into squares
Balsamic vinegar

Mix the chopped herbs and four of the cloves of garlic together with the olive oil, salt and pepper.
Spread over the chicken breasts and put to one side
Heat a pan and grease with non-stick spray.
Gently cook the chicken on both sides over a medium heat.
Before the chicken is completely cooked through, remove from the pan and wrap in tinfoil, with the shiny side inside. Leave the chicken in the foil until ready to serve. This will keep the chicken warm and finish off the cooking process.
Make the tzatziki by grating the cucumber and allowing it to drain in a sieve. Squeeze it out slightly.
Add 1 clove of crushed garlic, the yoghurt, salt and pepper.
Place the rocket and mixed lettuce leaves on a platter, top with the chicken, tomatoes, feta cheese and avocado. Drizzle over the tzatziki and balsamic vinegar.
Scatter more fresh herbs over the top and serve while the chicken is slightly warm.