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