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Put the chicken fillets in a food bag or between two sheets of baking parchment, and bash lightly with a rolling pin until they are an even thickness – avoid making them too thin. Put in a large shallow dish.
Pour the passata into a large bowl along with the date, garlic, balsamic, paprika, mustard powder and oil. Blitz using a hand blender until smooth, then pour over the chicken, turning it several times to ensure it’s well coated. Cook straightaway as directed below, or cover and chill to marinate overnight.
Cook the chicken on a barbecue over ashen coals for 6-7 mins on each side, or fry in a non-stick pan over a medium-high heat with a drizzle oil for 6-7 mins each side until cooked through. Toss the salad ingredients together in a bowl and serve with the chicken and jacket potatoes, if you like.