Ingredients
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4 (about 800g) chicken breast fillets, halved lengthways
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2 tablespoons lemon juice
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1 1/2 tablespoons olive oil
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4 short-cut bacon rashers, cut into 1cm pieces
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2 French shallots, finely chopped
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1 garlic clove, crushed
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1 large yellow capsicum, cut into 1cm pieces
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200g sugar snap peas, cut diagonally into 1cm pieces
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10g butter
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1 tablespoon chopped fresh mint
Method
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1Combine chicken, lemon juice and 1 tablespoon olive oil in a large glass or ceramic bowl. Season. Cover and place in the fridge for 10 minutes to marinate.
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2Heat a barbecue grill or chargrill on medium-high. Cook the chicken, turning, for 6 minutes or until cooked through. Transfer to a plate. Cover with foil and set aside to rest.
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3Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Stir in the bacon for 3-4 minutes or until golden. Stir in the shallot and garlic for 2-3 minutes or until soft. Stir in the capsicum and sugar snap peas for 2 minutes or until tender crisp. Remove from heat. Stir in the butter and mint. Season with pepper.
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4Serve the chicken with the salsa.
Source: taste.com.au
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