Name: Chicken and Bay with Tomato And Basil Salsa
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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Sami	Barbecue, Poultry, Sauces and, New, Prepare ahe	6	Servings

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

INSTRUCTIONS

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 <kerry@north.org> on Jul 04, 1997

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