Grilled Chicken Fillets with Basil Butter and Tuscan Bean Salad
Basil butter
2 shallots, finely chopped
1 clove garlic, minced
150ml dry white wine
30g bag fresh basil
200g butter at room temperature
Remove the leaves from basil and set aside. Finely chop the stalks and place in a pan with the shallots, garlic and wine. Boil until all the liquid has evaporated. Cool. Chop the basil leaves and blend with the shallot reduction and butter until smooth. Place on greaseproof paper and roll into a sausage. Chill until set. Can be frozen.
8 chicken fillets
1 tablespoon oil
1 teaspoon salt
Brush the chicken with the oil and season with the salt. Place on a hot barbecue or grill pan and cook for about 3 minutes each side or until cooked through. While it rests add a few good knobs of the butter.
Tuscan Bean Salad
1 tin beans – cannellini, borlotti or butterbeans
1 red pepper
2 large tomatoes or 250g cherry tomatoes
1 red onion, finely chopped
2 tablespoons red wine vinegar
½ teaspoon salt
50ml olive oil
If you have a gas ring place pepper directly on heat to scorch. Place in a bowl and cover and leave for 10 minutes. Peel and deseed the pepper. Chop in 1cm dice. Drain the beans and add the pepper. Chop the tomatoes and add along with the onion. Whisk the vinegar with the salt and oil and mix into the salad. Mix in any resting juices from the chicken and check seasoning.
Serve in a bowl with chicken fillets and basil butter on top.
