Chicken and Bay with Tomato And Basil Salsa

Title:
Chicken and Bay with Tomato And Basil Salsa

Yield:
6 Servings

Categories:
Barbecue,
Poultry,
Sauces,
Prepare
ahe




Ingredients:





   750 g  Large free-range skinless


          -chicken breasts, cut in 2cm


          -cubes


    12    Bay leaves


          --- The Marinade ---


     2 tb Balsamic vinegar


     2 tb Runny honey


     1 lg Garlic clove, crushed


     4 tb Extra virgin olive oil


          Salt and pepper


          --- The Salsa ---


     1 tb White wine vinegar


     3 tb Extra virgin olive oil


   1/2 ts Sugar


          Salt and pepper


     3    Spring onions, finely


          -chopped


   500 g  Tomatoes, skinned deseed


          -chopd


    20    Basil leaves






 4 large chicken breasts (approx 750g) makes 6 skewers


 


 1. In a bowl, combine the marinade ingredients. Add the cubed chicken, stir


 to coat well and cover with clingfilm. Leave to marinate in the fridge for


 at least 6 hours or up to 24.


 


 2. Thread the marinated chicken on to 6 skewers, inserting two bay leaves


 on each, and barbecue or grill until cooked through.


 


 3. Meanwhile, to make the salsa, combine the vinegar, olive oil and sugar


 in a bowl and season to taste. Add the copped spring onions and tomatoes


 and toss well to combine. Stir in the basil leaves at the very last moment


 and then serve with the kebabs.


 


 Recipe by: You Magazine (Mail on Sunday) 15 June 1997 Posted to MC-Recipe


 Digest V1 #655 by Kerry Erwin 
on Jul 04, 1997