Roasted chicken keel with mustard & fresh asian basil

Ingredients

1)Roasted Chicken Keel With Mustard & Fresh Asian Basil:

• 4 chicken keels with skin intact

marinade sauce:

• 10 asian basil leaves - chopped
• 5 pips of garlic - chopped
• 4 tablespoons of mustard and dill sauce
• (Mix the above ingredients together )
• teriyaki honey and soy sauce for glazing

2)Baked Red Potato With Black Pepper and Oilive Oil:

• 8 red potatoes - half cooked
• 1 tablespoon of black pepper - coarsely crushed
• 2 tablespoons of olive oil

3)Refreshing Salad:

• curly lettuce or red/green coral lettuce
• yellow capsicum - cut into strips
• yellow onion - cut into rings
• salad sauce - french dressing

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Preparation

• 1)Roasted Chicken Keel With Mustard & Fresh Asian Basil:
  Mix all the marinade sauce ingredients together and stuff the marinade sauce under the skin of chicken keel. Leave to marinate for 30 minutes. Preheat the oven at 200º C . Place chicken keels in aluminium lined baking tray. Drizzle olive oil over the keels and brush teriyaki sauce over each keel. Put in the oven and bake for 40 minutes until golden brown.
• 2)Baked Red Potato With Black Pepper and Oilive Oil:
  Boil the potatoes till half cooked. Drain and cut slits on the surface. Place the potatoes on aluminium lined baking tray , sprinkle the black pepper and olive oil on the and bake in preheated oven at 200º C for 30 minutes. Take out and serve together with the roast keel.
• 3)Refreshing Salad:
  Toss all the above veggies together with french dressing salad sauce. Serve with the roast keel.

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