|
|
|
|
Serves: 4
4
boneless chicken breasts
1/2 cup fresh basil leaves
1 tablespoon wine
vinegar
1 teaspoon Dijon mustard
2 cloves minced garlic
salt and
black pepper to taste
1/2 cup olive oil
2 sweet potatoes
20 cherry
tomatoes
6 cups lettuce leaves
Cut a slit in thickest part of
chicken; insert 2 fresh basil leaves in each one. Chop remaining basil.
Whish together vinegar, mustard, garlic, salt and pepper. Whisk in oil and
chopped basil.
Remove 2 tablespoons of the dressing and brush over chicken.
Peel and cut potatoes into 1 inch cubes.
Blanch potatoes in boiling water
for 8 minutes. Drain.
Thread potatoes and tomatoes onto separate skewers.
Brush with some of the reserved dressing.
Grill or broil chicken, potato
and tomato skewers. Season lettuce with remaining dressing. Arrange on plates.
Slice chicken diagonally.
Fan over lettuce with vegetables.
