Method
Score chicken breasts and place in a plastic storage
container with lid.
Put all other ingredients apart from the flour, in a
blender and blend for about 1 minute.
Pour contents of blender over the chicken and put on
the lid and store in fridge over night.
On
the day of cooking, pour marinade into a pan on top
of stove and place chicken under the grill.
Add the flour to the marinade gentle whisk until all
absorbed
On a low heat, gentle heat the marinade until the sauce
thickens, simmer and cook for 10 min's
Mean while under a moderate heat, grill the chicken
until nice and brown, turning on both sides, this should
take about 5mins each side.
Place a chicken breast on each plate and pour over the
Thai sauce.
Serve with fragrant rice or couscous with very tiny
chopped up salad using tomatoes, carrots and cucumber
or if you prefer serve with new potatoes, and mange
tout.
This
recipe tastes great with an ice cold bottle (or 2!)
of crisp dry white wine.
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