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Served as part of Grape Lunch at Holly Cottage on Saturday 2nd Feb 2008
Serves 8
8 skinless chicken breasts, total weight approx. 1.4kg
225ml olive oil
4 x 5ml tsps. wholegrain mustard
2 x 15ml tblsps. white wine vinegar
2 x 5ml tsps. caster sugar
2 x 15ml tblsps. clear honey
grated rind and juice of 1 lemon
3 x 15ml tblsps. chopped fresh thyme (I used Lemon Thyme)
S & P
1. Place the chicken under a hot grill for 10-12 mins until cooked through and gordon brown. Allow to cool, then slice (decoratively 'on a slant')
2. Whisk together the next 8 ingredients.
3. Place the chicken in a shallow dish and pour the dressing over it.
4. Cover and refrigerate for at least 1 hour, but preferably overnight, spooning the dressing over the chicken occasionally.
5. Remove from fridge for 15 or so minutes before serving to allow the marinade/dressing to uncoagulate (new Wellie word) and serve with whatever else 'blows your frock up'.... Salads, saute or new potatoes etc.
Serves 8
8 skinless chicken breasts, total weight approx. 1.4kg
225ml olive oil
4 x 5ml tsps. wholegrain mustard
2 x 15ml tblsps. white wine vinegar
2 x 5ml tsps. caster sugar
2 x 15ml tblsps. clear honey
grated rind and juice of 1 lemon
3 x 15ml tblsps. chopped fresh thyme (I used Lemon Thyme)
S & P
1. Place the chicken under a hot grill for 10-12 mins until cooked through and gordon brown. Allow to cool, then slice (decoratively 'on a slant')
2. Whisk together the next 8 ingredients.
3. Place the chicken in a shallow dish and pour the dressing over it.
4. Cover and refrigerate for at least 1 hour, but preferably overnight, spooning the dressing over the chicken occasionally.
5. Remove from fridge for 15 or so minutes before serving to allow the marinade/dressing to uncoagulate (new Wellie word) and serve with whatever else 'blows your frock up'.... Salads, saute or new potatoes etc.
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