Balsamic butterfly chicken
What you need:
- 4 skinless and boneless chicken breasts,
- 5tbsp balsamic vinegar
- 125ml chicken stock
- Pinch of sweetener
- 2 crushed garlic cloves
- 1tsp dried Italian herbs
- 20g fat-free natural yogurt
- 1 peeled and crushed garlic clove
- 1tbsp each chopped dill, parsley and chives
- 100ml water
- Mixed salad leaves
What you need to do:
Butterfly the skinless and boneless chicken breasts, being careful not to cut all the way through. Arrange them in a wide, shallow dish in a single layer. Put the balsamic vinegar, chicken stock, a pinch of sweetener, the crushed garlic cloves and dried Italian herbs in a bowl. Season, whisk well and pour the mixture over the chicken. Toss to coat well and leave to marinate for 20 minutes, turning the chicken halfway. Place a large non-stick griddle pan over a medium-high heat. Brush the chicken breasts one more time with the marinade and griddle them for 10-12 mins or until cooked through, turning halfway. (You might need to cook them in batches.)
Meanwhile, make a salad dressing. Whisk the fat-free natural yogurt, crushed garlic clove, chopped dill, parsley and chives and 100ml water until smooth, then season. Divide the chicken and a bag of mixed salad between 4 plates, spoon over the dressing and scatter over the extra dill. Serve hot with boiled or mashed potatoes.
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