Chicken breast roasted and smoked with green tea with orecchiette pasta, pesto and sun blushed tomatoes.
Preheat the oven to 200'C.
Line a roasting tray with aluminium foil and pour the green tea on top, place a wire rack over this leaving a gap of at least two centimetres. Season the chicken with salt and pepper and place the breasts on top of the wire rack. Then completely cover with aluminium foil. Put the tray into the oven and cook for 20 minutes.
Bring a large saucepan of water to the boil, and cook the pasta according to the instructions on the packet.
For the pesto, peel and roughly chop the garlic and grate the parmesan. Put the pine nuts into a tray and roast in the oven for 5 minutes. Then place all of these along with the rocket into a food processor and puree with the olive oil.
Put the cooked pasta into a bowl and dress with the rocket pesto. Place this into individual pasta bowls. Remove the chicken from the oven and carve into slices. Then slice the mozzarella. Arrange the mozzarella, chicken and sun blushed tomatoes on top of the pasta and serve.
«Try adding some finely sliced chillies to the pasta for an extra kick of flavour or top with toasted breadcrumbs for texture. »