For a healthier dish, remove chicken skin before grilling and use margarine instead of butter. You may also substitute the mint leaves with sprigs of fresh basil. Fresh basil releases a wonderful aroma upon baking.
Serves: 2 people
200 g boneless chicken breast (cut into bite-size pieces)
3 cloves garlic (chopped)
5 - 6 sprigs mint leaves
1 red chilli (seeded and finely sliced)
2 tablespoons gravy mix powder
3 teaspoons margarine
1 tablespoon vegetarian mushroom sauce
pepper to taste
1.
Marinate chicken in vegetarian mushroom sauce for about 15 minutes before cooking.
2.
Place chicken in oven-proof baking dish and sprinkle with gravy mix.
3.
Add garlic and mix well. Sprinkle with black pepper and place sprigs of mint leaves between chicken pieces, leaving a couple for garnish.
4.
Cut a few small pieces of margarine and scatter over chicken.
5.
Grill for about 15 to 20 minutes until meat is tender.
6.
Garnish with fresh mint sprigs and a sprinkle of chilli slices.
