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A barbeque must! Prepare the night before so you can just cook and serve!
Ingredients: * 6 tbsp Balsamic Syrup
4 skinless, boneless chicken breasts
2 tbsp extra virgin olive oil
1 large red, yellow and green pepper, deseeded and cut into chunks
2 large handfuls of rocket leaves
HOW TO COOK IT
1. Place the balsamic syrup into a large non metallic dish. Season with freshly ground black pepper.
2. Place the chicken breasts between 2 sheets of lightly oiled cling film and bash with a rolling pin until flattened and almost twice their original size.
3. Cut into thick 3cm strips and place into the marinade and toss well to coat. Cover and allow to marinade for 2 hours, stirring occasionally.
4. Load onto 8 soaked bamboo skewers, weaving the chicken until each skewer is full.
5. Cook over the hot coals of the barbeque for approx 10 minutes, turning once until the skewers are cooked through.
6. Meanwhile place the peppers into a roasting tin with the olive oil and toss to coat. Roast in a preheated oven or cook in an open holed barbeque frying pan for 20-25 minutes until lightly charred and softened. Toss with rocket leaves and serve with the balsamic chicken skewers.
Top Tip - use our SunBlush Peppers instead of roasting your own - they're ideal for summer salads!
