| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Aubergine, Sliced |
|
|
Salt and Pepper |
| 2 |
|
Cloves Garlic, Peeled and Crushed |
|
|
Finely grated rind and juice of half a lemon |
| 1 |
tb |
Chopped Fresh Mint |
| 6 |
tb |
Olive Oil |
| 4 |
|
Boneless Chicken Breasts |
| 2 |
md |
Courgettes, Sliced |
| 1 |
md |
Yellow Pepper, deseeded and quartered |
| 1 |
sm |
Fennel Bulb, thickly sliced |
| 1 |
lg |
Red Onion, Peeled and Thickly Sliced |
| 1 |
sm |
Ciabatta Loaf, Sliced |
|
|
Extra Olive Oil |
|
|
Fresh Mint Sprigs to garnish |
INSTRUCTIONS
Put aubergine slices in a colander and sprinkle with salt. Leave to drain
for 30 minutes, then rinse and dry. Mix together the garlic, lemon rind and
juice, mint, olive oil and seasoning.
Slash chicken breasts at intervals. Spoon over half the dressing. Combine
aubergines and other vegetables and toss in remaining dressing. Leave to
marinate for 30 minutes.
Cook chicken and vegetables under a moderate grill, turning occasionally,
until brown and cooked through. Brush bread with a little oil and grill.
Drizzle oil over chicken and vegetables, garnish and serve with bread.
Source: CHAT Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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