Chicken and Bay with Tomato and Basil Salsa

* Exported from MasterCook *

Chicken and Bay with Tomato and Basil Salsa

Recipe By : You Magazine (Mail on Sunday) 15 June 1997
Serving Size : 6 Preparation Time :0:00
Categories : Barbecue Poultry
Sauces And Stocks New
Prepare Ahead

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
750 g large free-range skinless chicken breasts -- cut in
2cm cubes
12 bay leaves
--- The Marinade ---
2 tbsp balsamic vinegar
2 tbsp runny honey
1 large garlic clove -- crushed
4 tbsp extra virgin olive oil
salt and pepper
--- The Salsa ---
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
1/2 tsp sugar
salt and pepper
3 spring onions -- finely chopped
500 g tomatoes -- skinned deseed chopd
20 basil leaves

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.


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