This is a very fresh recipe, perfect for a summer lunch. In fact, the first time I ate it I was in Sicily and it was indeed summer. My aunt Daniela made it and I was really impressed both by the vivid green color and by the fresh yet delicate mint flavour. If you have any left overs (and mind you, it is not common), you can use them to fill sandwiches. Wouldn’t that be a perfect treat for a summer picnic? This is also one of those dishes that is best eaten the following day. I hope you enjoy it.
Ingredients (for 4 persons):
For the chicken
500 gms chicken breast fillets
A slice of lemon
A few mint leaves
½ tsp pepper corns
Water for poaching
For the mint sauce
2 cups of mayonnaise
1 big bunch of mint leaves
1 tbsb extra virgin olive oil
1 tbsp lemon juice
½ tsp salt
Start by poaching the chicken. Put the breast fillets in a pot large enough to just fit them in one layer. Add water so that it covers them by a couple of centimetres. Add the salt, pepper corns, a slice of lemon and some mint leaves.
Bring to a boil and then reduce the fire to the minimum. Let it simmer for about 10 minutes then turn the fire off, cover and let the chicken cook in the warm water for another 10 to 15 minutes. When ready, drain the water and let the chicken cool down before slicing it. Keep aside.
In the meantime, prepare your mint sauce by putting the mint together with the salt, olive oil and lemon juice in an electric mixer. Blend into a paste.
Add it to the mayonnaise and stir well.
Mix it with the chicken and refrigerate overnight before serving.
It is best eaten cold or at room temperature with a simple tomato and mint salad on the side.
NOTE: If you liked this recipe, you can vote for it over at Foodfrenzy for the monthly challenge. This month’s ingredient is mint! UPDATE – This recipe came out 3rd in the May challenge. Thank you all very much for your votes!