Marinaded the breasts for 24hrs in:

• Olive oil,
• A little white wine vinger
• A little dark Soy sauce
• Garlic (2 cloves)
• 1 Spring onion
• A view Cadamon seeds
• Lemon pepper

Cooked:

• Lightly pan fried

Served:

• Sliced and set on a bed of buttered champ
• Carrots, mushrooms, peas and savory rice
• Onion gravey - lighly fried onions in butter, remove, add wine to stock, hot water and gravey granuals and serve over the top.

Washed down with a glass of wine - yum yum!

Recipe and Photograph supplied by Hugo Dale