• ½ kg chicken breast fillets, flattened
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh chives or spring onions
• 1 teaspoon oil
• 1 teaspoon honey
• Salad, to serve with
• Dressing :
• 3/4 cup buttermilk
• 1/3 cup mayonnaise
• 1 tablespoon finely chopped onion
• 1 teaspoon finely chopped fresh chives
• 1 teaspoon finely chopped fresh basil
• 1 teaspoon dried thyme
• 2 teaspoons fresh lemon juice
• 2 teaspoons mustard
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt
• 1 garlic clove, minced

Marinate chicken breasts in the dressing.

Leave some aside for drizzling on top.

Remove chicken from marinade, and discard marinade.

Sprinkle the chicken evenly with salt and black pepper.

Combine fresh parsley,chives, canola oil, and honey, stirring well.

Spoon herb mixture even layover tops of chicken breast halves.

Place chicken, herb side down, on grill rack coated with cooking spray; grill 8 minutes each side or until done.

Serve on a bed of salad.

Preparation:

1. Combine all ingredients, stirring with a whisk until dressing
is well blended.

2. Note: Refrigerate dressing in an airtight container for up to five days; stir well before using

by Pak101.com (few years ago!) / 887 views