The smell of BBQ in the air is a sure sign that it's summer and while the sunshine bit of Summer is pretty patchy you can make the most of the good weather by being barbecue ready.
This is a fun and easy recipe which will give you tasty Summer alternative to KFC AND it comes with a salad! It's easy to dry chicken too much on the barbecue but this recipe avoids that by using pounded, thin meat. This is known as a paillard and it's definitely an easy way to impress this BBQ season.
You will need:
- 6 chicken breasts without the skin
- 5 tablespoons olive oil
- 1⁄2 tablespoon balsamic vinegar
- 140g bag rocket
- 25g Parmesan
- 3 lemons
- 2 cloves of garlic
- 3 rosemary sprigs
- 6 sage leaves
- Cling film or baking parchment
- Rolling pin or meat mallet
- Sharp knife
- Grater for zesting
- Pestle and mortar
- BBQ
- Serving dish
- Tongs
How it's done:
- Place each breast between two sheets of cling film or baking and bash each one to ½ a cm thick using your rolling pin or mallet.
- Finely shred your sage
- Chop rosemary finely
- Zest one whole lemon
- Juice half a lemon
- Crush garlic
- Add crushed garlic, pepper, salt, rosemary, sage and olive oil together and pour over chicken.
- Chill chicken for two hours
- Clean rocket
- Shave parmesan using grater
- Cut remaining lemons into chunk wedges
- Add rocket, parmesan, oil and balsamic vinegar together – you have your salad
- Once BBQ flames have died down spread coals out to create an even layer
- Cook chicken for 1-2minutes on each side.
- Transfer to a clean plate and rest.
Serve with salad and a wedge of lemon.
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