|2 Tbs||fresh chillies — 573|
|4||chicken breast fillets|
|1 tsp||dried oregano|
|1/2 tsp||sea salt — flaky|
|black pepper — freshly ground|
|1||lemon — juice only|
|2||rosemary — stems, roughly torn|
|cloves||garlic — cloves, bruised|
|lemon — cut into wedges, to serve|
Lay a length of cling film on a chopping board.
In a small bowl, combine all the dried herbs and spices, salt, pepper and lemon zest.
Scatter half the spice mix on the cling film. Place the chicken fillets on top. Sprinkle with the remaining spice mix and cover with another layer of cling.
Pound lightly with a rolling pin to flatten and tenderise the chicken.
Heat the olive oil in a pan. Cook the chicken in the hot oil for about 4 minutes until golden.
Turn the chicken, add the rosemary and whole garlic clove and continue to cook for several more minutes until cooked through.
Squeeze over the lemon juice and deglaze the pan with a splash of water. (2-3 tablespoons should do it)
Toss to coat the chicken in the pan juices.
Serve immediately with your choice of sides. (see above suggestions)
Reprinted with the permission of Bibby’s Kitchen@36.