Name: Grilled Breasts of Corn-fed Chicken
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 4 breasts of corn-fed chicken; 1 tablespoon chopped fresh thyme leaves; 150 ml/¼ pint olive oil; lemon wedges; 8–12 basil leaves; 5 large aubergines, halved; salt and freshly ground black pepper; mixed salad leaves; 4 slices grilled bread; good extra-virgin olive oil; 2 garlic cloves, crushed with salt and olive oil; 2 tablespoons chopped fresh flat leaf parsley; grated zest of 2 lemons; 3 tablespoons basil, roughly chopped

Preparation info

Serves
8

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

4 breasts of corn-fed chicken
8–12 basil leaves
salt and freshly ground black pepper

Method

To make the aubergine salad, criss-cross the flesh of the aubergines with a small, sharp knife without piercing the skin. Sprinkle with salt, pepper, thyme and olive oil. Place in a roasting tin in a preheated oven at 200°C (400°F) Gas Mark 6 and cook until soft and golden. Remove, cov