Chicken breast - Two 6 oz./180g
Salt- To taste
Pepper - To taste
Oil - To taste
Pistachios, roughly ground - 75 ml
Liquid honey - 75 ml
Lemon wedge - 2
New potatoes, cooked, hot - 10
Rosemary, chopped - 5 ml
Butter, cold - 5 ml
Season the chicken breast with salt and pepper. Coat it lightly with oil. Place on the grill. When done let rest for 5 minutes.
Coat the chicken breasts with a little honey then squeeze the lemon over top. Top with pistachios and a little more honey.
Place the cooked hot new potatoes on the plates. Apply a little pressure to break them a little to form a base for the breasts. Place a little cold butter on each, sprinkle with rosemary and place the chicken on top.
