Thursday, February 10, 2011

Grilled chicken with sweet-sour slaw : Wk57/4

Serves 4 : Very easy : Quick
For the slaw:
6 spring onions
3 sticks celery
½ - 1 head cabbage
3 large carrots
1 large red pepper
± 8 – 10 large basil leaves
± 3 – 4 sprigs of mint, leaves only
Dressing and marinade:
8 Tblsp rice wine vinegar
3 tsp caster sugar

4 skinless chicken breasts, butterflied

4 Pita breads

Shred or grate all the vegetables for the slaw very finely.
Toss together until well combined.
Set aside.

In a small bowl or jug, measure out the vinegar and add the sugar.
Stir until the sugar dissolves.
Pour half of this over the slaw and toss well.
Use the rest to brush over both sides of the chicken.

Spray a ridged pan with non-stick cooking spray.
Heat the pan over a medium heat.
Dry fry the chicken for no more than 15 minutes, turning half way through.

Warm the pita breads.

Toss the slaw again to distribute the dressing.
Serve the chicken with the slaw and warmed pita pockets.

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