This is a brilliant sauce with chicken, beef, lamb or grilled vegetables... It's particularly nice served with pasta, Paul says.


  • 4 bally manor fresh chicken breast fillets, butterflied (cut in ½ through the meat to make it thinner)
  • a drizzle of primadonna extra virgin olive oil
  • a clove of garlic, crushed
  • a squeeze of orange juice plus a little zest
  • salt and pepper
  • 1 tin nostia chopped tomatoes
  • 2 cloves of garlic, sliced
  • 3 tblsp primadonna extra virgin olive oil
  • 2 sprigs of thyme finely chopped
  • 1 tub chêne d'argent soft french goat’s cheese
  • 1 tblsp kania paprika
  • a pinch of cordelia sugar
  • salt and pepper


  • Marinade the Chicken for an hour or 2 before cooking
  • Heat the garlic gently in the oil until a light golden brown
  • Add the tomatoes, sugar, paprika and thyme and cook for 10 minutes over a low heat.
  • Add the goats cheese, salt and pepper and blend.
  • Put the chicken on the barbecue and cook on a moderate heat for 6-7 minutes on each side.
  • Serve with the sauce.

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