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Rick Stein Nigella Lawson Peter Evans Iron Chef

Chicken with green sauce and roasted tomatoes

Chicken with green sauce and roasted tomatoes
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Serve these chicken tenderloins up at your next party — the perfect finger food.

Ingredients

  • 750g chicken tenderloins
  • 2 x 250g packets cherry truss tomatoes
  • 2 red onions, sliced
  • 6 small oregano sprigs
  • 2 tablespoons olive oil
  • Crusty bread, to serve
  • Green sauce
  • 1/3 cup (80ml) lemon juice
  • 2 garlic cloves, crushed
  • ½cup (125ml) extra virgin olive oil
  • ½cup chopped parsley
  • 1 teaspoon chopped tarragon
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Method

  1. To make sauce, combine lemon juice and garlic in a bowl. Add oil in a thin stream, whisking continuously, until sauce thickens slightly. Stir in herbs and season to taste. Place chicken in a shallow dish and brush with one-third of sauce. Cover and refrigerate for 30 minutes to marinate.
  2. Preheat barbecue on medium. Fold a sheet of foil in half to form a rectangle. Place tomatoes, onion and oregano in centre of foil and drizzle with oil. Wrap up to form a parcel. Cook for 15 minutes, until onion is soft. When ready to serve, open to let steam escape.
  3. Meanwhile, cook chicken on open grill for 4 minutes each side, until browned and cooked through. Serve chicken with remaining green sauce, tomatoes and crusty bread.
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