1 pack boneless chicken kiev
200g stale bread, sourdough or ciabatta is perfect
salt and pepper to taste
20ml red wine vinegar
90ml Olivado oil
1/2 Spanish onion, sliced
1 clove garlic, crushed
1/4 bunch basil, torn
2 tsp baby capers
Cook the boneless chicken kiev as per pack instructions.
Cut or tear the bread into bite size chunks. Place on a baking tray and place in the oven along side the chicken until golden and crunchy.
Pour vinegar and oil into a medium bowl, season with salt and pepper, add bread and toss.
Roughly chop the tomatoes, slice the onion and place into the bowl along with garlic, capers and torn basil. Toss and check seasoning.
Serve immediately on a place along with chicken.