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Grilled Chicken with Roasted Garlic, Tomato and Goat's Cheese Sauce

Grilled Chicken with Roasted Garlic, Tomato and Goat's Cheese Sauce

Ingredients:

For the chicken

  • 4 Bally Manor fresh chicken breast fillets, butterflied (cut in ½ through the meat to make it thinner)
  • A drizzle of Primadonna extra virgin olive oil
  • 1 garlic clove, crushed
  • A squeeze of orange juice, plus a little zest
  • Freshly cracked Kania salt and pepper

For the sauce
  • 3 tbsp Primadonna extra virgin olive oil
  • 2 garlic cloves, sliced
  • 1 tin (400g) Nostia chopped tomatoes
  • A pinch of Belbake granulated sugar
  • 1 tbsp Kania paprika
  • 2 sprigs fresh thyme, finely chopped
  • 1 tub (150g) Chêne d’argent soft French goat’s cheese
  • Freshly cracked Kania salt and pepper.

Method:

  1.  Place the chicken in a bowl with the rest of the ingredients, cover, and leave to marinate for an hour or two before cooking.
  2. To prepare the sauce, heat the oil gently in a pan, add the garlic and sauté gently until it turns a light golden brown. Add the tomatoes, sugar, paprika and thyme and cook for 10 minutes over a low heat. Add the goat’s cheese, salt and pepper and blitz in a blender till smooth.
  3. Heat the barbecue or griddle pan and place the chicken on it to cook, over a moderate heat, for 6 – 7 minutes on each side.
  4. Serve the chicken with the sauce poured on the side or you can pour it over – whichever you prefer.