| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Food networ, Food6 |
1 |
servings |
INGREDIENTS
| 4 |
|
Boneless; skinned chicken |
|
|
; breasts |
| 3 |
tb |
Lemon juice |
| 4 |
tb |
Olive oil |
|
|
Coarsely ground black pepper |
| 4 |
tb |
Lemon balm leaves; chopped |
|
|
Lemon balm sprigs; to garnish |
| 2 |
tb |
Sunflower seeds |
| 1 |
md |
Red onion; coarsely chopped |
| 8 |
|
Sun-dried tomatoes; chopped |
| 3 |
tb |
Lemon balm leaves; chopped |
|
|
Salt and black pepper |
| 1 |
|
Lemon; juice of |
| 6 |
tb |
Olive oil; (6 to 8) |
INSTRUCTIONS
LEMON BALM SALSA
Marinate the chicken breasts in the lemon juice, olive oil, black
pepper and chopped lemon balm for a few hours in the fridge, turning
the pieces once.
Toss the sunflower seeds in a hot frying pan without oil,
dry-roasting them until slightly browned. Grind them coarsely. Mix
with all the other ingredients for the salsa. Put it in the
refrigerator and allow at least 30 minutes for the flavours to blend
before serving.
Lift out the meat from the marinade and grill it for about 10 minutes,
turning once. Heat the marinade separately in a pan. Arrange the
chicken pieces on a serving dish, strain over the cooking liquids and
garnish with lemon balm. Serve the salsa separately.
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