Lemon Basil Chicken

Ingredients

4 chicken thigh cutlets (640g)
2 cloves of garlic
2 tablespoons lemon
1 teaspoon cracked black pepper
1/2 cup chopped fresh basil
5 slices pancetta (75g)
500g tiny new potatoes, halved
1/4 cup (60g) sour cream
1/4 cup (75g) mayonnaise
2 tablespoons drained green peppercorns, chopped corsely
2 tablespoons french dressing
 

Method

Combine chicken, garlic, juice, pepper and half of the basil in a medium bowl; toss to coat chicken all over in marinade.

Cook chicken, in batches, on heated oiled grill plate or barbecue, brushing occasionally with marinade until browned and cooked through. Cover to keep warm.

Meanwhile boil, steam or microwave potato until just tender;drain. Divide potato among serving plates; drizzle with combined sour cream, mayonaise, peppercorns, dressing, remaining basil and pancetta. Serve chicken with hot potato salad.

Serves 4