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
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.