Cajun butterflied chicken with salsa
Cajun butterflied chicken with salsaSubscribe to Sainsbury's magazine
Jazz up chicken breasts with our low-calorie Cajun butterflied chicken with salsa
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 3 sprigs of thyme, leaves picked and chopped
- 1⁄4 tsp cayenne pepper
- 1⁄2 tsp sea salt flakes
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 4 skinless chicken breasts
For the tomato salsa
- 250g vine tomatoes, diced
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 4 spring onions, finely chopped
- 1⁄2 x 31g pack fresh coriander, chopped
- 2 tbsp extra-virgin olive oil
Prepare to the end of step 4 up to 3 hours ahead.
First, make your spice paste. Combine the paprika, oregano, thyme, cayenne pepper, salt, garlic and olive oil in a small bowl and set aside.
Lay the chicken breasts on a chopping board and cut through each horizontally, being careful not to cut all the way through to the other side. Open out the breasts so they resemble butterflies.
Rub the spice paste all over the chicken, then put the chicken in a shallow dish. Cover and chill for 2-3 hours to marinate.
Mix all the salsa ingredients together in a bowl with some seasoning. Cover and chill.
Take the chicken out of the fridge 15 minutes before you’re ready to cook. When ready, heat a griddle pan to medium heat. Cook the chicken for 4 minutes each side until cooked through. Serve with the salsa.