Image by Mark Roper
Ingredients (11)
- 6 x 120g small chicken breast fillets
- 2 lemons
- 6 fresh bay leaves
- 100ml extra virgin olive oil
- 2 tsp torn marjoram leaves
- 1/2 small Spanish onion, finely chopped
- 1 clove garlic, finely chopped
- 60ml (1/4 cup) red wine vinegar
- 1 tsp honey
- Pinch dried chilli flakes
- 1/4 cup finely chopped spearmint leaves
Method
- Step 1 Remove tenderloins from chicken and reserve for another use. Using the flat side of a meat mallet, flatten chicken to an even thickness. Cut 1 lemon into 6 thin slices. Place a slice on each breast, top with a bay leaf and secure with kitchen string. Place in a flat container and squeeze the juice from the remaining lemon over, drizzle with 2 tablespoons oil and scatter with marjoram.
- Step 2 For Sicilian mint sauce, place onion in a bowl, cover with boiling water and stand for 5 minutes, then drain well and return to bowl. Add remaining oil and rest of the ingredients and season with sea salt and freshly ground black pepper.
- Step 3 Preheat a barbecue to medium. Season chicken, then cook, plain side down first, for 2 minutes or until white around edges, turn and cook for a further 2 minutes or until cooked through. Serve chicken drizzled with sauce.