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.