Deli-fresh Sundried Tomato Chicken Breasts on Tomato Carpaccio

Ingredients

3 Sprigs of Thyme (stripped)

4 Shallots (peeled & finely diced)

1 Lemon (zested)

80ml Balsamic vinegar

120ml Extra Virgin Olive Oil

100ml Olive Oil

6 Large Beefsteak Tomatoes or 12 vine Ripened Tomatoes

2 Tegel Delifresh Sundried Tomato & Basil Chicken (warmed & diced)

1 Head Garlic (cut in half & roasted till soft)

4 rashers Prosciutto, cut in strips & fried)

1 Handful of Capers

24 small Black olives

4 Stems Broccollini (cut & blanched)

Method

In a saucepan, place the thyme, shallots, lemon zest and balsamic vinegar, lightly heat together.

Take of the heat, pour the liquid into a mixing bowl and whisk in the olive oils.

Fold through the diced Delifresh Sundried Tomato and Basil Chicken and allow to stand.

Cut the tomatoes into thin slices, a sharp serrated knife will help this.

Take four large dinner plates and arrange the tomatoes in an overlapping large circle.

Drizzle a little of the vinaigrette over the tomatoes and season with sea salt and milled pepper.

Spoon the diced chicken over the tomato carpaccio and scatter over the roast garlic. cloves, prosciutto, capers, black olives and broccollini.

Coat the garnish with a little more dressing and serve.