A hearty meal, an inexpensive meal and a very flavorsome meal. One of the secrets in this recipe is in the marinade process. This is best done in a ‘zip-lock’ plastic bag in the refrigerator and overnight is perfect. The original recipe does say at least four hours, but experience (the best teacher) says that up to 24 hours is even better. Remember that when grilling chicken do not overcook as it is easy to make the meat very tough.
Marinate the chicken breasts in a little olive oil with the chopped herbs, for at least 4 hours up to 24 hours.
Quickly grill the chicken (or BBQ over charcoal), seasoning with salt and pepper.
To make mashed potatoes, boil till soft, then mash with fork or potato masher, folding in the olive oil, thickened cream, garlic puree and adjusting seasoning to taste.
To serve, put the mashed potato on the plate place the chicken on top.
|Chicken breast fillets||500 gm|
|Garlic puree||8 cloves|
|Olive oil||4 tbspns|
|Potatoes peeled, large||2|
|(basil, rosemary, parsley and thyme)||2/3rd cup|
|Thickened cream||2 tbspns|
|Salt and pepper to taste|