Lemon & Herb Chicken


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Servings: 6
  • 6 (125 g) boneless skinless chicken breasts (trimmed of fat)
  • 125 ml white wine (1/2 cup)
  • 2 tablespoons lemon juice (fresh)
  • 1 teaspoon olive oil (extra virgin)
  • 2 garlic cloves (minced)
  • 2 teaspoons coarse grain mustard (or gluten free wholegrain mustard)
  • 2 tablespoons parsley (or tarragon chopped)
  • 1 lemon (skin peeled into long thin strips, use a vegetable peeler)
  • cooking spray
  • 9 peaches (cut into thin wedges)
  • 1 small red onion (halved and thinly sliced)
  • 1 bunch basil (leaves picked and torn if large)
  • 80 g baby salad leaves (4 cups)
  • 8 bocconcini (baby halved or torn)
  • 2 slices prosciutto (thin and cut into thin strips)
  • 1 1⁄2 tablespoons red wine vinegar
  • 1 teaspoon olive oil (extra virgin)
  • 2 teaspoons Dijon mustard (or gluten free dijon mustard)
  • ground black pepper (freshly, to taste)
  • Put the chicken fillets in a shallow glass or ceramic dish.
  • Put wine, lemon juice, oil, garlic, mustard and parsley (or tarragon if using) in a small bowl and whisk to combine and then add the lemon skin strips and the wine mixture to the chicken, turning chicken to coat, cover and put in the fridge for 2-4 hours to marinate.
  • Peach and Prosciutto Salad - put peach, onion, basil, salad leaves (or beetroot and chard leaves if using), bocconcini and prosciutto in a large bowl and toss to combine.
  • Put vinegar, oil and mustard in a small bowl and season with pepper and whisk to combine, set aside.
  • Spray barbecue plate or barbecue grill with cooking spray and preheat to medium.
  • Drain chicken fillets from the marinade, reserving marinade.
  • Put fillets on the barbecue plate and cook, brushing once with reserved marinade for 4 minutes on each side or until cooked through (this will depend on thickness of chicken breasts).
  • Divide the chicken between plates.
  • Drizzle dressing over salad and toss and then serve with the chicken.

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