Succulent Chicken Breasts

The first time I came up with this recipe, I wasn't really sure what I was going to end up with, but chicken being one of those ingredients that even though might seem bland in it self is quite versatile to incorporate into other ingredients to give it some life. As it turned out, it was an effort definitely worthwhile and since then, it has become a familiar dish in my kitchen. This is so easy to make. Infact it basically makes itself, with the effort going only into putting the marinade together.
The fullness of the flavours in the chicken makes this dish easy to pair with a variety of accompaniments such as rice, bread, couscous etc. You decide what works best for you.

Marinade Ready

Ingredients:

• 3 Chicken Breasts
• 3 Garlic Cloves (crushed)
• 1 Chicken Stock Cube
• 100ml Dry White Wine (Chardonnay/Cuvee)
• 3 tbsp Honey
• 2 tbsp Soy Sauce
• 100g Chopped Tomatoes
• 1 tbsp Tomato Puree
• 1 Small Shallot (finely chopped)
• 2 tbsp White Truffle Olive Oil
• 4 tbsp Lemon Juice
• 1 tbsp Fresh Parsley (shredded)
• 1 tbsp Fresh Coriander (shredded)
• 2 Small Fresh Chillies

Method:

1. Combine garlic cloves, coriander, parsley, chilli and truffle oil in a mortar (or food processor), and grind until it forms a paste. Transfer into a mixing bowl.
2. Add in lemon juice, soy sauce, honey chicken stock cube, tomato puree and mix thoroughly. 
3. Add chopped shallots and white wine
4. Put chicken pieces in another bowl, and then pour mixture all over it. Cover with cling film and refrigerate to marinade for at least 2-3 hours
5. Pre-heat oven to 200 degrees C
6. Transfer chicken into an oven dish and pour in the chopped tomatoes all over it
7. Cover with foil paper and place into oven to cook for 40 minutes
8. Remove foil paper and return to oven to cook for a further 20 minutes.

Oven Ready

Serves 3

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