Herb Chicken with Cheat’s Lemon Caesar Salad

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients
zest and juice of 2 lemons, plus lemon wedges to serve
4 cloves garlic, crushed
2 tblspns roughly chopped rosemary leaves
¼ cup (60ml) extra virgin olive oil
4 chicken breast fillets with skin
3 thick slices country bread, torn
4 slices pancetta
1/3 cup (100grams) mayonnaise
½ cup grated parmesan, plus extra to serve
2 baby cos lettuces, leaves separated

Method
1.In a bowl mix lemon zest, juice of 1 lemon, 3 crushed cloves garlic, rosemary and 2 tablespoons oil. Add chicken and stir to coat. Cover and marinate for 15 minutes.
2.Preheat the oven to 180C.
3.Toss bread in remaining tablespoon oil, then place on a large baking tray with pancetta. Bake for 7 minutes until bread is golden and pancetta is crisp.
4.In the meantime, heat an ovenproof frypan over a medium heat. Cook chicken for 3 minutes each side until golden.
5.Transfer to oven and bake for a further 5 minutes or until cooked through.
6.In a bowl mix mayonnaise, parmesan, juice of one lemon and remaining garlic, then season to taste with salt and pepper. If dressing is too thick, add warm water until desired thickness.
7.In a bowl toss lettuce and bread with dressing. Sprinkle with torn pancetta and extra parmesan.
8.Serve chicken with salad.