- 4 chicken whites
- 1/2 cup [125 mL] fresh basil leaves
- 1 tablespoon [15 mL] Dijon mustard
- 3 tablespoons [45 mL] red wine vinegar
- 2 garlic cloves, finely chopped
- 1/4 teaspoon [1 mL] salt
- 1 pinch of pepper
- 1/2 cup [125 mL] olive oil
- 2 sweet potatoes
- 20 cherry tomatoes
- Romaine or other lettuce leaves
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- Using a small knife, make a small incision in the thickest part of each chicken white.
- Place 2 basil leaves in each incision.
- Chop remaining basil.
- In a small bowl, using a whip, combine wine vinegar, Dijon mustard, garlic, salt and pepper.
- Whipping, add oil and chopped basil.
- Brush chicken whites with 2 tablespoons [30 mL] of vinaigrette.
- Let stand at room temperature for 30 minutes.
- Meanwhile, peel sweet potatoes and cut into 1 1/2 inch [4 cm] cubes.
- In a casserole filled with boiling water, cook potatoes for 8 minutes.
- Drain and rinse under cold water.
- Separately skewer sweet potatoes and tomatoes.
- Brush with a bit of the remaining vinaigrette.
- Preheat barbecue to medium-high intensity.
- Place sweet potato and chicken brochettes on greased barbecue grill.
- Cook 10 to 12 minutes or until chicken is no longer pink inside [turn sweet potatoes often, chicken once]; remove chicken and let cool.
- Meanwhile, place tomato brochettes on grill.
- Cook 4 minutes, brushing sweet potatoes and tomatoes with some vinaigrette [turn tomatoes once].
- Place lettuce leaves in 4 plates.
- Diagonally slice chicken.
- Fan chicken over lettuce.
- Garnish with sweet potatoes and tomatoes.
- Sprinkle remaining vinaigrette on top and serve immediately.
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