Poulet Grille Fraicheur Estivale
This recipe makes 4 servings
2003 Canada Day Challenge Runner Up - grilled chicken breast sandwiches with berries and soft goat cheese.
Ingredients
- 4 chicken breasts, boneless, skinless 4 chicken breasts, boneless, skinless
- 1/3 cup soft goat cheese 1/3 cup soft goat cheese
- 1/4 cup mayonnaise 1/4 cup mayonnaise
- 2 tbsp chopped fresh basil 2 tbsp chopped fresh basil
- 1/2 tsp raspberry vinegar 1/2 tsp raspberry vinegar
- 1/2 tsp finely grated lemon rind 1/2 tsp finely grated lemon rind
- salt pinch salt
- pepper pinch pepper
- 1/3 cup diced and hulled Strawberries 1/3 cup diced and hulled Strawberries
- 4 kaiser rolls 4 kaiser rolls
- Leaf lettuce Leaf lettuce
- Marinade
- 1/4 cup lemon juice 1/4 cup lemon juice
- 2 tbsp raspberry vinegar 2 tbsp raspberry vinegar
- 2 tbsp liquid honey 2 tbsp liquid honey
- 1 tbsp grated gingerroot 1 tbsp grated gingerroot
- cayenne pepper pinch cayenne pepper
Preparation
Marinade: In bowl, whisk together lemon juice, vinegar, honey, ginger and cayenne; add chicken, turning to coat. Cover and refrigerate for at least 4 hours or for up to 6 hours.
In small bowl, mash together goat cheese, mayonnaise, basil, vinegar and lemon rind; cover and refrigerate for up to 6 hours.
Discarding marinade, sprinkle chicken with salt and pepper. Place on greased grill over medium-high heat; close lid and grill until no longer pink inside, about 6 minutes per side.
Meanwhile, stir strawberries into goat cheese mixture. Halve rolls. Sandwich lettuce, chicken and goat cheese mixture in rolls.
Additional information :
Tip: Pierre Vigeant likes to add grilled sliced sweet yellow and orange peppers to his sandwich.
- Keywords : Lunch; Grill/Barbecue; Summer; Chicken; Goat Cheese; Strawberries; Sandwich;







