4 skinless chicken breasts
Fresh basil leaves, about 50 grams (1.8oz)
1 ½ cups sunflower or light olive oil
Pinch of sea salt flakes
5 cloves peeled garlic
Lettuce leaves to serve
Toasted pine nuts
‘You wouldn’t think green chicken would be something to get excited about. When you smell these cooking, you’ll want to eat them straight out of the fry pan’.
Pairs well with ……
Hints and tips:
Try not to overcook the chicken as it can dry out. If unsure, slice the pieces thinner before marinating and they will cook quickly and be juicy and succulent.
Also, if you like garlic, add as many cloves as you can handle!
In a blender combine oil, basil leaves, garlic cloves and salt and process till smooth. Reserve ⅓ cup of the marinade and set aside.
Slice each chicken breast lengthways into 4 pieces. Place chicken in a bowl with the marinade and place into refrigerator for around 45 minutes.
Heat a fry pan to medium and cook chicken pieces a few at a time. This gets a little messy so cooking on a barbeque is also a good option.
Arrange lettuce leaves on a serving plate, place cooked chicken on the lettuce. Drizzle reserved marinade over the chicken, then sprinkle shaved parmesan and pine nuts.