• For the chicken

  • 2 organic Bendele Farm chicken breasts kiev with skin on

  • coarsely ground Pepper

  • sea salt

  • Olive Oil

  • 4 tablespoons Butter

  • 0.5 cup chopped fresh Basil

  • 0.5 cup Butter softened

  • 0.25 cup grated Parmesan

  • 1 Clove Garlic crushed

  • Asparagus and lemon salad

  • 20 spears asparagus trimmed

  • 1 cup Italian Flat-leaf parsley leaves only

  • 0.5 tablespoon preserved lemon finely chopped

  • 1 teaspoon salted Caper rinsed

  • 100 g focaccia bread torn into pieces

  • 0.5 Lemon juice only

  • 2 Wedges Lemons

  • Olive Oil

  • Salt & Pepper


  • For the chicken:

  • 1.

    Combine the butter, crushed garlic, pinch of salt and pepper, parmesan cheese and chopped basil together in a bowl.

  • 2.

    Insert a tablespoon of the butter mixture under the skin of both the chicken breasts and smooth over the skin until the butter is well distributed. Keep the remaining butter aside.

  • 3.

    Drizzle the breasts with olive oil and season with salt and pepper.

  • 4.

    Place the chicken breasts skin side down onto the bbq and grill until skin is crispy, about 8 minutes, turn the chicken over and place a stainless bowl over the chicken breasts to allow the chicken to steam and bbq at the same time to increase the temperature and to cook the breasts through, approximately 8 – 10 minutes. Set the chicken aside for a few minutes to rest.

  • 5.

    Slice the chicken breasts and spoon over the remainder butter, parmesan mixture to melt.

  • 6.

    Serve with the bbq asparagus salad

  • Asparagus and lemon salad:

  • 1.

    Toss the asparagus in a little olive oil and seasoning and place onto the bbq. Grill on all sides until slightly browned and just cooked but still with a little bite. Set the asparagus aside.

  • 2.

    Toss the foccacia pieces in the same oil mixture to coat all sides and bbq until toasted and golden brown, set aside.

  • 3.

    In a stainless steel bowl, add in the parsley leaves, preserved lemon, capers, lemon juice and lemon segments, drizzle in some olive oil and season, add in the asparagus and toasted foccacia and toss gently. Serve immediately.

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