SW recipe: Balsamic butterfly chicken

What you need:

4 skinless and boneless chicken breasts,
5tbsp balsamic vinegar
125ml chicken stock
Pinch of sweetener
2 crushed garlic cloves
1tsp dried Italian herbs

Salad dressing:

20g fat-free natural yogurt
1 peeled and crushed garlic clove
1tbsp each chopped dill, parsley and chives
100ml water

To serve:

  • Potatoes
  • Mixed salad leaves

What you need to do:

Butterfly the skinless and boneless chicken breasts, being careful not to cut all the way through. Arrange them in a wide, shallow dish in a single layer. Put the balsamic vinegar, chicken stock, a pinch of sweetener, the crushed garlic cloves and dried Italian herbs in a bowl. Season, whisk well and pour the mixture over the chicken.

Toss to coat well and leave to marinate for 20 minutes, turning the chicken halfway. Place a large non-stick griddle pan over a medium-high heat. Brush the chicken breasts one more time with the marinade and griddle them for 10-12 mins or until cooked through, turning halfway. (You might need to cook them in batches.)

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