Barbecued Chicken Breast With Warm Potato And Bacon Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Barbecue, Main course, Potatoes, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Boneless chicken breasts | |
| skin left on | ||
| 6 | T | Olive oil |
| 675 | g | New potatoes |
| 2 | T | Tarragon vinegar |
| 4 | Shallots, finely chopped | |
| 6 | Rashers smoked streaky | |
| bacon cut into thin | ||
| strips | ||
| 1 | t | Chopped fresh tarragon |
| Coarse sea salt | ||
| Freshly ground black pepper | ||
| Mixed salad leaves, to serve |
INSTRUCTIONS
Heat a barbecue, grill or griddle. Season the chicken with salt and pepper, then rub in one tablespoon of olive oil. Barbecue, grill or griddle the chicken, skin-side down, for 8-10 minutes, then turn and cook for another 8-10 minutes. Meanwhile, boil the potatoes for about 20 minutes. Drain, then peel and halve or quarter, depending on size. Mix the remaining oil with the vinegar and shallots, season, then pour over the potatoes. Fry the bacon until crispy, then stir it into the potato salad with the tarragon. To serve, arrange mixed salad leaves on four plates, spoon over the warm potato and bacon salad, and top with the chicken breasts. NOTES : Barbecuing is such a great way to cook chicken because the slight burnt tinge works so well with the natural sweetness of the meat. These chicken breasts have just been seasoned, rubbed with oil and then barbecued. Chicken with bacon or tarragon - or both - is a classic combination, and the warm potatoes in olive oil dressing bring all the tastes together, so this dish is a real treat. If you dont have a barbecue, simply grill or griddle the chicken instead. Push a knob of butter under the skin of the chicken before cooking to give it a tastier, more succulent finish; and why not squeeze some lemon juice after cooking to lift the flavours. For a creamier potato and bacon salad, stir in two to three tablespoons of mayonnaise. Recipe by: Tesco Recipe Collection, Issue Six 1997, Gary Rhodes Posted to MC-Recipe Digest V1 #679 by Kerry Erwin <kerry@north.org> on Jul 20, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 867
Calories From Fat: 421
Total Fat: 47g
Cholesterol: 110.7mg
Sodium: 1579.2mg
Potassium: 1836.3mg
Carbohydrates: 68.1g
Fiber: 12.8g
Sugar: 31.2g
Protein: 47.2g