2 cloves of garlic
2 tablespoons lemon
1 teaspoon cracked black pepper
1/2 cup chopped fresh basil
5 slices pancetta (75g)
500g tiny new potatoes, halved
1/4 cup (60g) sour cream
1/4 cup (75g) mayonnaise
2 tablespoons drained green peppercorns, chopped corsely
2 tablespoons french dressing
- Combine chicken, garlic, juice, pepper and half of the basil in a medium bowl; toss to coat chicken all over in marinade.
- Cook chicken, in batches, on heated oiled grill plate or barbecue, brushing occasionally with marinade until browned and cooked through. Cover to keep warm.
- Meanwhile boil, steam or microwave potato until just tender;drain. Divide potato among serving plates; drizzle with combined sour cream, mayonaise, peppercorns, dressing, remaining basil and pancetta. Serve chicken with hot potato salad.