Recipes
Chargrilled Thigh Fillet with Olive Tapenade
2-4
5 min
20 min
Rating:
Ingredients
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- 4 Lilydale Chicken Skinless Thigh Fillets
- 150g Olive tapenade or Olive paste
- Olive oil
- 200g Haloumi cheese, sliced
- 4 Roma tomatoes, small, cut in half
- 100g Rocket leaves, washed and drained
- 50mL balsamic vinegar
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Method
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| 1 |
Brush thigh fillets lightly with olive tapenade. Toss in sufficient olive oil to just coat. |
| 2 |
Turn char-grill to high and place thigh fillets on grill, smooth side down. Allow approximately 3 minutes for grill marks to darken; turn fillets over. Grill for a further 3-4 minutes. Transfer fillets to oven tray; brush lightly with olive tapenade and place in preheated oven at 160ºC for a further 10-12 minutes. |
| 3 |
While chicken is cooking char-grill lightly oiled roma tomatoes and haloumi cheese for 1 minute each side. Set aside. |
| 4 |
In a bowl, combine rocket leaves, olive oil and balsamic vinegar. Toss well to combine. |
| 5 |
Just before chicken is removed from oven, add cheese and tomato to oven tray to warm slightly. |
| 6 |
Place a stack of rocket in the centre of each plate and arrange cheese and tomato to top. Drizzle any excess dressing over the top. Arrange thighs fillets on plate. |
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