This dish is a more contempory use for the sauce tasty, with virtually no fat.

• 2 large Chicken breasts
• 1 clove Garlic, crushed
• Salt & pepper to taste
• 1 sprig Fresh thyme, chopped
• 3 oz/90 ml Walkerswood Escoveitch Sauce
• 1 Onion, sliced
• 1 Carrot, julienned

Assorted lettuce leaves,tomatoes & cucumber slices

Method:

Season chicken breasts with garlic, salt, pepper, fresh thyme and grill.
Heat escoveitch sauce adding julienned/slices of onions and carrots.
Slice chicken and pour pickles and sauce over.
Allow chicken to cool.
Serve on salad with some of the sauce.

Serves 4.