Recipe - Chicken And Bay With Tomato And Basil Salsa

750 g Large freerange skinless
chicken breasts, cut in 2cm
cubes
12 Bay leaves
The Marinade
2 tablespoon Balsamic vinegar
2 tablespoon Runny honey
1 lg Garlic clove, crushed
4 tablespoon Extra virgin olive oil
Salt and pepper
The Salsa
1 tablespoon White wine vinegar
3 tablespoon Extra virgin olive oil
One half teaspoon 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.

Recipe by: You Magazine (Mail on Sunday) 15 June 1997 Posted to MCRecipe
Digest V1 #655 by Kerry Erwin kerry@north.org on Jul 04, 1997