Barbecue Pepper Chicken
4
Serves:Ingredients
2 tbsp coarsely ground mixed pepper
(red, green, black, white pepper corns)
1/2 cup red wine
1 tbsp sugar
600g Tegel Lean & Lite Skinless Breast Fillet
Olive oil
Pepper Sauce:
1 cup lite sour cream
1 tsp cracked black pepper
Finely grated zest of 1 lemon
Salt to taste
(red, green, black, white pepper corns)
1/2 cup red wine
1 tbsp sugar
600g Tegel Lean & Lite Skinless Breast Fillet
Olive oil
Pepper Sauce:
1 cup lite sour cream
1 tsp cracked black pepper
Finely grated zest of 1 lemon
Salt to taste
Method
In a bowl mix together the pepper with the wine and sugar. Add the Tegel Chicken Breasts and toss to coat. Cover and marinate for 30 minutes or overnight.
Heat the barbecue until hot and brush the grill plate with oil. Cook the chicken over a moderate heat for 20 minutes, or until cooked, turning occasionally to ensure even cooking.
Make the pepper sauce by combining all ingredients. Serve Chicken Breasts with your favourite salad or vegetables and accompany with the pepper sauce.
