Cut the chicken breast in half, cover with cling film and using a rolling
pin gently bash the chicken so that it is roughly the same thickness all over, heat a non
stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the
left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.
Jane
sticks to the basics — carrying the bag, tending the
pin, raking bunkers and replacing divots — and
leaves calculating yardages and selecting clubs to Graeme.