4 boneless chicken breasts, about 150 g (5 oz) each, skinned
250 g (9 oz) raspberries
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) clear honey
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) soy sauce, preferably
naturally fermented shoyu
1 garlic clove, skinned and crushed
2.5 ml (1/2 tsp) mustard powder
salt and pepper, to taste
2 peaches, skinned, halved and stoned (seeded)
sprigs of coriander, to garnish
250 g (9 oz) raspberries
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) clear honey
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) soy sauce, preferably
naturally fermented shoyu
1 garlic clove, skinned and crushed
2.5 ml (1/2 tsp) mustard powder
salt and pepper, to taste
2 peaches, skinned, halved and stoned (seeded)
sprigs of coriander, to garnish
method
1. Make 3 slashes across the back and front of each chicken breast, but do not cut right through.
2. Arrange in a shallow dish.
3. Reserve 25 g (1 oz) raspberries for serving and place the remainder in a blender or food processor with the lemon juice. Puree until smooth.
4. Rub the puree through a sieve and discard the seeds.
5. Add the honey, oil, vinegar, soy sauce, garlif, mustard powder and seasoning to the raspberry sauce.
6. Mix well and pour over the chicken breasts. Cover and marinate for about 2 hours.
7. Drain the chicken, reserving the marinade, and place in the grill pan.
8. Cook under a moderate grill for 20 - 25 minutes, turning frequently and basting with the marinade.
9. Brush the peach halves with marinade and arrange around the chicken breasts for the last 5 minutes of cooking to warm through.
10. To serve, spoon any sauce remaining in the grill pan over the chicken and garnish with coriander sprigs.
11. Fill the peach halves with the reserved raspberries and serve with the chicken.
2. Arrange in a shallow dish.
3. Reserve 25 g (1 oz) raspberries for serving and place the remainder in a blender or food processor with the lemon juice. Puree until smooth.
4. Rub the puree through a sieve and discard the seeds.
5. Add the honey, oil, vinegar, soy sauce, garlif, mustard powder and seasoning to the raspberry sauce.
6. Mix well and pour over the chicken breasts. Cover and marinate for about 2 hours.
7. Drain the chicken, reserving the marinade, and place in the grill pan.
8. Cook under a moderate grill for 20 - 25 minutes, turning frequently and basting with the marinade.
9. Brush the peach halves with marinade and arrange around the chicken breasts for the last 5 minutes of cooking to warm through.
10. To serve, spoon any sauce remaining in the grill pan over the chicken and garnish with coriander sprigs.
11. Fill the peach halves with the reserved raspberries and serve with the chicken.
serving amount
serves 4
rate this recipe
3.5
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