Chicken pail­lard

Wallpaper - - Entertaining -

Serves 4

4 skin­less chicken breasts 1 large gar­lic clove, peeled salt and pep­per leaves from 1 thyme sprig zest and juice of ½ lemon 2 tbs olive oil Place each chicken breast be­tween two sheets of bak­ing pa­per, then bash and flat­ten the meat un­til it is about ½cm thick. Put the gar­lic in a pes­tle and mor­tar with half a tea­spoon of salt and crush to a paste. Add the thyme leaves and pound into the gar­lic paste. Add the lemon zest and juice, olive oil and a good grind­ing of black pep­per, and mix well. Place a flat­tened chicken breast in a wide, shal­low dish, pour over some of the mari­nade, then turn the chicken so that both sides are well coated. Place an­other piece of chicken on top and con­tinue in the same way with the chicken and mari­nade un­til it is all well coated. Cover and chill for a cou­ple of hours. Heat a pan over a high heat and cook each piece of chicken for 1-2 min­utes on each side.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.