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Tanami Fire Grilled Chicken Breast



  • 1.

    Preheat oven to 180°C

  • 2.

    Stuff the rocket under the skin of the chicken breasts, sealing with a toothpick. Sprinkle with tanami fire.

  • 3.

    Brush a hot griddle plate with oil and place chicken skin side down and cook until skin is golden brown. Transfer to an oven tray and bake for 10-15 minutes or until cooked through.

  • 4.

    Meanwhile boil the vegetables until tender. Drain.

  • 5.

    To serve, slice chicken breast and place on top of the vegetables.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Tanami Fire Grilled Chicken Breast.


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