From Executive Chef – Johnny Datt
Mediterranean Style Chicken
4 chicken breasts
2 tblsp fresh coriander, finely chopped
2 tblsp fresh basil, finely chopped
2 tblsp fresh thyme, finely chopped
4 cloves of garlic, crushed
2 fresh chilli
150ml olive oil
Juice of 1 lemon
100g fetta cheese, cut in cubes
8 sun dried tomatoes
4 medium potatoes
20g butter
100ml cream
Assorted vegetables: mushrooms, green beans, capsicum & eggplant (sliced thick)
Good quality mayonnaise or aioli
Extra basil leaves & chopped chives for garnish
Sun dried tomato vinaigrette:
100ml balsamic vinegar
100ml olive oil
3 shallots
100g sun dried tomatoes
Salt & pepper
Place balsamic vinegar, garlic, shallots and basil in a small saucepan on medium heat and reduce by a third. Pour reduction into a blender with oil and sun dried tomatoes and blend until smooth. Add salt and pepper to taste.
Marinate chicken breast in all herbs, garlic, chilli, lemon juice and oil for at least 1 hour. Boil potatoes until tender, approximately 25 minutes. Leave to cool then peel. Mash in a bowl with butter and cream.
Grill or BBQ vegetables until cooked through. Grill or BBQ chicken until cooked through, approximately 15 minutes. Leave to rest 5 minutes. Cut diagonally and serve on top of mashed potato together with grilled vegetables, fetta cubes, sun-dried tomatoes and fresh basil leaves. Drizzle with aioli and sprinkle with chives.
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