Chicken breasts may be a great source of lean protein but prepared the wrong way they can become completely flavourless and dry.
If you are after something that tickles your tastebuds, try this herb & lemon variation.
Flattening the chicken breasts tenderises the meat and ensures that they cook in just a few minutes.
Serve it with a salad for a tasty lunch or atop a risotto or a few new potatoes for dinner.
2 chicken breasts
1 sprig of rosemary, leaves picked and finely chopped
2 sprigs of thyme, leaves picked
1 clove of garlic, crushed
grated zest of 1/3 of a lemon
1 tbsp lemon juice
salt & pepper to taste
salad to serve
tbsp of oil for cooking
To flatten the chicken, roll out a sheet of cling film, place a chicken breast on it, fold it over (so both sides of the chicken are covered) and bash it with a rolling pin until it is flattened and thin. You may need to turn the chicken breast over a few times. The thiner you can get it, the quicker it will cook. Repeat with the second chicken breast.
For the flavouring, combine the finely chopped rosemary, thymes leaves, garlic, lemon zest and juice and season well with salt and pepper.
Rub the flavouring over the flattened chicken breasts.
Heat the oil in a frying pan over a medium-high heat.
Fry the chicken breasts for 3 minutes on each side. The cooking times will vary according to how much flattening you did. Check that the chicken breasts are thoroughly cooked before consuming.
Serve with a green salad & sliced red onion, drizzled with some olive oil.