Thursday, October 29, 2015


Food has a wonderful texture and finish to it when it's been cooked in a grill pan.  always make sure you cook the meat thoroughly.  You can eat this dish hot or cold.

Prep time:  45 minutes plus chilling
Cook time:  25 minutes
Serves:  4

2 tsp. paprika
5 tbsp. olive oil
4 skinless, boneless chicken breasts, each about 5 1/2 oz. (150g)
14 oz (400g) baby new potatoes, cut in half, if necessary
2 scallions, finely chopped
8 cherry tomatoes, halved
3 tbsp. chopped fresh mint
1 tbsp. lemon juice

large shallow dish
plastic wrap
grill pan
small sharp knife
cutting board
medium saucepan
large glass bowl

1.  Mix the paprika and 3 tablespoons of olive oil in a large dish.  Add the chicken and spoon over the marinade.  Cover with plastic wrap and chill for 30 minutes.

2.  Heat a grill pan until it is very hot.  Reduce the heat to medium and place 2 chicken breasts in the pan.  Grill for 6 minutes on one side.

3.  Carefully turn the chicken over using tongs.  Spoon over a little of the marinade and then cook for 6 minutes, or until cooked through.  Grill the remaining chicken.

4.  Put the potatoes in a medium saucepan and cover with water.  Bring to a boil and cook the potatoes for 10 minutes, or until they are tender.

5.  Drain the pototes and let them cool in a bowl.  Add the mint.  When cool, add the tomaotes and scallions to the potatoes.

6.   Mix the olive oil and lemon juice together, using a fork.  Then pour the dressing over the salad and stir well to mix.

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