Grilled Chicken
Serves 2
Ingredients
• 3 sprigs of fresh rosemary/thyme
• sea salt and freshly ground black pepper
• 2 x 150g chicken breasts
• olive oil
• 1 lemon
To prepare the chicken
• Pick the rosemary leaves and discard the stalks
• Finely chop the leaves
• Spread them over the board and sprinkle with a pinch of salt and pepper
• Lay the chicken breasts on top of the rosemary and seasoning
• Lay a large sheet of greaseproof paper or a piece of cling film on top of the chicken breasts
• Use a flat-bottomed pan to give them a few really good bashes until the chicken breasts are about 1cm thick
• Remove the paper or cling film then flip the chicken over
• Press any remaining herb and seasoning into the other side
• Drizzle the chicken with a little olive oil
• Put a frying pan or a griddle pan on a medium heat
• Once hot, carefully transfer the chicken breasts to the pan
• Cook them for about 3 minutes on each side, or until cooked through and golden, or with nice char marks if you’re using a griddle
• Serve the chicken breasts whole, or cut them into thick slices and pile them on a plate
• Serve with some wedges of lemon for squeezing over, and a drizzle of extra virgin olive oil
Rating *