Chicken and Bay with Tomato And Basil Salsa

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Title: Chicken and Bay with Tomato And Basil Salsa
Yield: 6 Servings
Categories: Barbecue, Poultry, Sauces, Prepare ahe


750 g Large free-range skinless
-chicken breasts, cut in 2cm
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
500 g Tomatoes, skinned deseed
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