*  Exported from  MasterCook  *
 
                Chicken and Bay with Tomato and Basil Salsa
 
 Recipe By     : You Magazine (Mail on Sunday) 15 June 1997
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Barbecue                         Poultry
                 Sauces And Stocks                New
                 Prepare Ahead
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  750      g             large free-range skinless chicken breasts -- cut in
 2cm cubes
   12                    bay leaves
                         --- The Marinade ---
    2      tbsp          balsamic vinegar
    2      tbsp          runny honey
    1      large         garlic clove -- crushed
    4      tbsp          extra virgin olive oil
                         salt and pepper
                         --- The Salsa ---
    1      tbsp          white wine vinegar
    3      tbsp          extra virgin olive oil
      1/2  tsp           sugar
                         salt and pepper
    3                    spring onions -- finely chopped
  500      g             tomatoes -- skinned deseed chopd
   20                    basil leaves
 
 4 large chicken breasts (approx 750g) makes 6 skewers
 
 1. In a bowl, combine the marinade ingredients. Add the cubed chicken, stir
 to coat well and cover with clingfilm. Leave to marinate in the fridge for
 at least 6 hours or up to 24.
 
 2. Thread the marinated chicken on to 6 skewers, inserting two bay leaves
 on each, and barbecue or grill until cooked through.
 
 3. Meanwhile, to make the salsa, combine the vinegar, olive oil and sugar
 in a bowl and season to taste. Add the copped spring onions and tomatoes
 and toss well to combine. Stir in the basil leaves at the very last moment
 and then serve with the kebabs.
 
 
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