Quick chicken breasts with peri-peri

A delicious way to serve up chicken breasts.

 
peri peri chicken recipe

I find this way of cooking chicken breasts brilliant, because it takes 5 minutes and is packed with flavour.

It's also so easy to cook them perfectly, as they cook through quickly, resulting in a tender piece of meat.

Let me talk you through it:

Step 1. Cut into the rough side of each chicken breast about 2/3 of the way through, and open up the flesh to butterfly.

Step 2. Place the breast on a board or work surface and press down with the palm of your hand to flatten them out. You Could also bash between cling film sheets, but it really is not necessary as the meat is soft and gives way quite easily.

Step 3. Place your butterflied and flattened breast into a shallow dish and squeeze over the juice of half a lemon.

Step 4. Coat them fairly generously with the peri-peri sauce of your choice. Nando's works a treat.

Step 5. Marinade the breasts in the lemon juice and sauce for a short while.

Step 6. Heat a splash of olive oil in a frying pan until hot and then using tongs fry the breast until golden brown on either side. This takes about 2 - 3 minutes per side.

Step 7. Remove from the pan and set aside. Squeeze over the juice from the other half of the lemon and sprinkle generously with salt.

Try these delicious ways to serve them:

- Make a few extra so you have leftovers for your sandwich the following day.
- Cut the breasts into strips and top a crunchy salad with avocado.
- These make amazing burgers, serve in a toasted bun with mayonnaise and shredded iceberg lettuce.
- Follow the same recipe using chicken strips and serve with spicy rice with peppers and tomatoes.
- Fabulous with oven-baked chips or baked potatoes for an easy mid-week supper.
- Delicious rolled into a flour tortilla with coleslaw.
- If you want more sauce, just add more peri peri, or drizzle over some chilli oil, it just adds a little extra zing.


Check out drizzleanddip on our blogs. Follow Sam on Twitter on @drizzleanddip.



- Sam Linsell

 
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