INGREDIENTS
1
fennel bulb
1 red onion
4 skinless chicken breasts
(30ml) 2tbsp French Mustard
(60ml) 4tbsp mayonnaise
1 lemon
10g (114OZ) flat parsley
dash of Worcester Sauce
Seasoning
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METHOD
1. Peel and thinly slice the onion and place in a large bowl.
2. Thinly slice the fennel.
3. Add to the onion with all the other ingredients, then chop the
parsley and add to the bowl.
4. Season well with salt and pepper, mix well.
5. Cook the chicken on a BBQ or griddle pan for about 20 minutes.
Serve sliced with the fennel remoulade.
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