Ingredients:
1/2 cup reduced sodium soy sauce
1/2 cup dry sherry or 1/2 cup chicken broth
1/3 cup olive oil
1/3 cup caster sugar
3 garlic cloves, finely chopped
2 tablespoons fresh ginger, peeled, grated
10 chicken breast halves, skinless, boneless
1/2 cup fat-free mayonnaise
1/2 cup plain fat-free yogurt
3 tablespoons lemon juice
3 tablespoons ripe olives, chopped
1 garlic cloves, finely chopped
salt & freshly ground black pepper, to taste
1/2 cup chopped walnuts
Directions:
THE MARINADE: Whisk the soy sauce, sherry, oil, sugar, garlic and ginger together in a medium-sized bowl until the sugar is fully absorbed. Reserve 1/2 cup of the marinade. Place the chicken in a large re-sealable plastic bag – or in two medium size bags – and pour in the remaining marinade. Press out the air and seal the bag, turning it over several times to thoroughly coat the chicken and marinate in the refrigerator for at least 2 hours – or up to 6 hours.
LEMON-OLIVE SAUCE: Combine the mayonnaise, yoghurt, lemon juice, olives and garlic, transfer to a blender or food processor and blend. Season with salt and freshly ground pepper, to taste. Transfer to a serving jug.
TOASTING THE WALNUTS: Stir-fry the walnuts quickly in a dry non-stick pan over a medium-high heat, flipping them until they are fragrant. (1-2 minutes).
GRILLING: Preheat the grill to high, cook the chicken breast halves, turning and brushing with the reserved marinade, for 15 minutes or until the juices run clear.
SERVING: Arrange the chicken on a platter, top with a little of the sauce and sprinkle the toasted walnuts over the top. Serve with the jug of Lemon-Olive Sauce, grilled tomatoes, sauteed onions and mushrooms and your favourite rice dish.
Servings: 10
Time preparation: 12 min.
Time total: 27 min.