Recipe by bluemoon downunder
Marinated chicken, grilled and served in a lemon-olive sauce, topped with toasted walnuts. This recipe serves 10, but can easily be modified to serve smaller numbers. On those occasions when you are serving a crowd, it's great to have a recipe that doesn't need to be doubled or tripled. Because the chicken is marinated, this recipe is obviously suited to those occasions when the guests have been invited: NOT to those occasions when they just turn up - uninvited. The marinading time has not been included in the preparation and cooking times. I have not tried freezing this recipe, but from experience with other chicken dishes my guess is that it would freeze well. I am not so sure about the walnuts. I'd been inclined to omit them from any portions that are frozen, and toast fresh ones at the time of serving. Slivered almonds or chopped pecans could be used in place of the walnuts. Adapted from Rodale's 'Terrific Chicken: 100 Great Meals in Minutes'.
Top Review by Rita~
I cut the recipe down. The marinade is really good didn`t need anything else. BUT the sauce brought this dish over the top! The sauce and diced chicken can be tossed together for a chicken salad if there are any leftovers! I didn`t have olives so I used capers that was yummy! Thanks!
- 1⁄2 cup reduced sodium soy sauce
- 1⁄2 cup dry sherry or 1⁄2 cup chicken broth
- 1⁄3 cup olive oil
- 1⁄3 cup caster sugar
- 3 garlic cloves, finely chopped
- 2 tablespoons fresh ginger, peeled, grated
- 10 chicken breast halves, skinless, boneless
- 1⁄2 cup fat-free mayonnaise
- 1⁄2 cup plain fat-free yogurt
- 3 tablespoons lemon juice
- 3 tablespoons ripe olives, chopped
- 1 garlic clove, finely chopped
- salt & freshly ground black pepper, to taste
- 1⁄2 cup chopped walnuts
Directions See How It's Made
- THE MARINADE: Whisk the soy sauce, sherry, oil, sugar, garlic and ginger together in a medium-sized bowl until the sugar is fully absorbed. Reserve 1/2 cup of the marinade. Place the chicken in a large re-sealable plastic bag - or in two medium size bags - and pour in the remaining marinade. Press out the air and seal the bag, turning it over several times to thoroughly coat the chicken and marinate in the refrigerator for at least 2 hours - or up to 6 hours.
- LEMON-OLIVE SAUCE: Combine the mayonnaise, yoghurt, lemon juice, olives and garlic, transfer to a blender or food processor and blend. Season with salt and freshly ground pepper, to taste. Transfer to a serving jug.
- TOASTING THE WALNUTS: Stir-fry the walnuts quickly in a dry non-stick pan over a medium-high heat, flipping them until they are fragrant. (1-2 minutes).
- GRILLING: Preheat the grill to high, cook the chicken breast halves, turning and brushing with the reserved marinade, for 15 minutes or until the juices run clear.
- SERVING: Arrange the chicken on a platter, top with a little of the sauce and sprinkle the toasted walnuts over the top. Serve with the jug of Lemon-Olive Sauce, grilled tomatoes, sautéed onions and mushrooms and your favourite rice dish.