3 large skinless chicken breasts 4½ Fl-oz(135ml) of balsamic vinegar 3 fl-oz(90ml) of lemon juice Zest of one lemon 2 garlic cloves, grated ½ tbsp of splenda 10/12 fresh sage leaves 3 oz(100g) of wild rocket 2 tsp of arrowroot 2 tbsp of water Olive oil to spray Sea salt & freshly ground black pepper
For the garlic yoghurt: -
6oz(200g) of zero fat Greek style natural yoghurt 2 cloves of garlic, finely grated 1 tbsp of fresh mint, chopped 1 tbsp of fresh dill, chopped a good pinch of sugar salt & freshly ground white pepper
First combine the lemon juice, lemon zest and balsamic vinegar in a shallow dish, then add the grated garlic, splenda, sage leaves & some seasoning.
Next take the chicken breasts and bat them with a kitchen mallet to reduce their thickness; this will allow them to cook more quickly, then add the chicken breasts to the dish and leave them to marinate at room temperature for 1 hour, turning occasionally.
Meanwhile prepare the Garlic Yoghurt sauce by combining the the Greek yoghurt and the grated garlic in a bowl, then add the pinch of sugar, the chopped mint & dill then combine; add some seasoning to taste. Put to one side and keep at room temperature.
When the chicken breasts are marinated place a ribbed grill-pan over a moderate heat until very hot.
When the grill-pan is ready take each chicken breast and brush each side with a little olive oil. Then place the chicken breasts in the grill-pan and cook for 4-5 minutes on either side until cooked through, then place the chicken breasts to one side and keep warm.
Next place the marinate in a small saucepan, add the arrowroot mixture and gently simmer until thickened, stirring constantly.
Then simply plate up the chicken breasts and pour over some of the sauce, add the wild rocket and serve with a side dish of garlic yoghurt.
