Garlic Chicken And Tomato Salad - cooking recipe

Ingredients

8 cloves garlic
1/2 cup extra-virgin olive oil
1 None lemon, juice squeezed, plus extra cheeks to serve
4 None skinless chicken breasts, about 1/2 lb each
3 oz baby arugula
1/2 lb mixed cherry tomatoes, halved
None None bread, to serve

Preparation

Preheat oven to 350\u00b0F. For the garlic sauce, roughly chop garlic in food processor. With the motor running, drizzle in 1/4 cup olive oil and lemon juice and blend until creamy and smooth. Season to taste.
Cut 3 slashes into thickest part of each chicken breast. Flatten slightly between 2 pieces of plastic wrap. Season well. Heat 2 tbsp oil in a large, ovenproof frying pan on high. Cook chicken 1-2 mins each side, until golden. Transfer to oven and bake 10-12 mins, until juices run clear. Drizzle half the garlic sauce onto the chicken. Cover and let rest 5 mins, then cut into thick slices.
For the salad, combine arugula, tomatoes and remaining oil. Season and toss well.
To serve, drizzle chicken with remaining garlic sauce. Arrange on plates with the salad, lemon cheeks and bread.