|4.00||chicken breast fillets — skinned|
|1.00 lemon||lemon — juice only|
|175.00 ml||yoghurt — plain|
|125.00 ml||cucumber — cubed|
|4.00||bread — baguettes, to serve|
1. Use a tenderising mallet to
pound the chicken breasts until
they are about 5mm thick.
Melt the butter in a frying pan.
When the butter is bubbling,
add the chicken fillets and fry for
about two to three minutes on
each side. Add the lemon juice
and season with salt and freshly
ground black pepper. Set aside
and keep warm.
2. Combine the yoghurt and the
cucumber and season with salt
and black pepper. Place the
chicken on individual portions
of bread, top with the cucumber
dressing and serve.