Cut each chicken breast horizontally in two.
Flatten each chicken piece a little with the back of your hand. Sprinkle each piece with a few drops of lemon juice (literaly a few drops), rub it in and set aside for 5 – 10 minutes. Now, drizzle liberally with olive oil.
Heat a griddle pan to smoking hot and add the chicken pieces.
Cook briefly, just until it takes on colour and then turn. Briefly, in this case, means 30 to 45 seconds. Cook the other side as briefly then remove from heat.
Season to taste, cover with a lid or foil and allow to rest for 5 minutes. The ambient heat and steam in the pan will continue to cook the breasts and ensure that the meat is tender and juicy.
Serve as you wish on a sandwich, in Caesar salad or any other way you fancy.
It's always a good idea to cut protein such as chicken in equal widths before cooking. Uneven sizes cook at different times so you may end up with overcooked and underdone protein in the same dish.
Reprinted with permission of I Love Cooking.
To visit I Love Cooking's
blog, click here.