Barbecue Chicken Breast; Courgette Ribbons and tomato dressing

I do urge you to try this dish. Although it looks quite long it is very simple.  It can be prepared a day in advance and then takes only a few minutes to cook. You could experiment with other herbs in the marinade, or even spices if you wish.

Preparation time: 25 minuters plus at least 6 hours marinating.

Cooking time: 6 minutes.

Bbqchickcour1 MAIN IMAGE

Ingredients Required

For the barbecued chicken
4 Boneless, skinless organic or free range chicken breasts
6 tbsp Extra-virgin olive oil
1/2 Lemon juice
2 Garlic cloves, crushed
1/2 tsp Finely chopped fresh thyme
1/2 tsp Finely chopped fresh rosemary
2 pinches Sea salt and coarsely ground black pepper
For the courgette ribbons
4 large but firm Courgettes, cut lengthways into slices 3mm (1/8 in) thick
1/2 Garlic clove, crushed
8 Fresh basil leaves, torn
4 tbsp Extra-virgin olive oil
2 pinches Sea salt and freshly ground black pepper
For the tomato dressing
4 Tomatoes, seeded (but not skinned) and cut into 5mm dice
1 Shallot, finely chopped
8 tbsp Extra-virgin olive oil
4 tbsp Water
1 tsp White wine vinegar
1-2 pinches Sugar (optional)
1 pinch Sea salt

Cooking Method

Preparing the chicken breasts

Slice each chicken breast horizontally in half, leaving it joined at one side, so you can open it up like a book.  Place between 2 sheets of clingfilm and flatten with a meat mallet or rolling pin (be careful not to do this forcefully or the texture of the meat will be ruined and it will taste dry).

Marinating the chicken

Mix the olive oil, lemon juice, crushed garlic, thyme, rosemary and 4 pinches of black pepper together to make a marinade. Put the chicken breasts in a large shallow dish, cover them with the marinade, then cover the dish with cling film and leave to marinate in the refrigerator for at least 6 hours. 

For the courgette ribbons

Mix the courgette slices with the garlic, basil, olive oil, 6 pinches of salt and 4 pinches of pepper. Cover and leave to marinate in the fridge for at least 6 hours and serve as they are or for a little more flavour and visual impact you can cook on a barbecue or a hot griddle pan for 1 minute each side.

For the tomato dressing

Whisk the tomatoes, shallots, oil, water and vinegar together with 4 pinches of salt.  Taste and correct the seasoning, adding the sugar if necessary. Set aside in a small saucepan.

For the barbecue chicken

Season the chicken breasts with 4 pinches of salt. Cook the chicken breasts on a barbecue or hot griddle pan for 2 minutes on each side, then remove and reserve to one side on a warm plate.

Finishing the dish

Transfer the courgettes and their juices to a large saucepan. Cover and cook over a high heat for 2 minutes, until just tender. Meanwhile, gently warm the tomato dressing; don’t let it boil or the flavour will be spoiled. Arrange the courgette ribbons and chicken breasts between 4 plates and garnish with the warm tomato dressing.  

 

 

RECIPE FFC BOOK 120 THUMB

Recipe from Foolproof French Cookery by Raymond Blanc, published by BBC Books. 

Recipe © Raymond Blanc 2002.

Photograph © Jean Cazals 2015.