- Chicken: water - 4 Cups
- orange juice - 3/4 Glass
- lemon juice - 1/4 cup
- honey - 1 cup
- salt - 1/2 cup
- garlic powder - 2 teaspoons
- black pepper - 1 Art. a spoon
- chicken breasts - 4 pieces
- twigs of thyme - 2 pieces
- Puree: green peas - 2 Cups
- spinach leaves - 1 1/3 Cups
- mint leaves - 1/3 cup
- vegetable oil - 4 teaspoons
- sugar - 1 pinch
- Salt and black pepper - - To taste
- Salsa: lemon - 1 piece
- shallots - 4 teaspoons
- wine vinegar - 1 st. a spoon
- olive oil - 1/3 cup
- parsley - 4 teaspoons
- honey - 3/4 Teaspoons
- green peas - 2/3 Cups
1. Prepare the chicken. Mix in a large bowl of hot water, orange juice, lemon juice, honey, salt, pepper and garlic powder. 2. When the marinade gets a little cold, dip chicken breasts into it and put it in the refrigerator for 30 minutes. Extract the chicken from the brine, dry with a paper towel and set aside. 3. Cook the pea puree. Boil the peas in a large saucepan with boiling salted water for 1 minute. Put the peas in a bowl of iced water. 4. Boil the spinach and mint in one pan, about 5-10 seconds. Put in a bowl with peas. Reserve 1/2 cups of ice water. 5. From the pea mixture carefully remove all the water, put in a bowl of a food processor and grind to a consistency of puree. Add butter and sugar, mix. Season to taste with salt and pepper, set aside. 6. Prepare salsa. Finely chop the onion and parsley. Heat the grill or grill pan over high heat. Grate the zest with the lemon. Mix the shallots, vinegar and a pinch of salt in a small bowl, let stand for 5 minutes. Add zest, 1/3 cup olive oil, parsley and honey, whisk the mixture well. Season the lemon sauce with salt and pepper. 7. Lubricate the grid grill with oil. Lightly oil the chicken with lemon salsa. Fry the chicken on the grill for about 5 minutes on each side. Preheat pea puree over medium heat. Add the peas and cook until done, about 5 minutes. 8. Divide the pea mixture among the plates. Top put one chicken breast, pour salsa and serve.
Servings: 4