Читать книгу Home Made: Good, honest food made easy - Tana Ramsay - Страница 19

This is unbelievably quick and simple but the results are delicious. I usually serve it with roasted new potatoes and lots more salad.

2 boneless, skinless chicken breasts

1 egg white

2 tbsp olive oil

2 handfuls of rocket leaves

1 lemon, cut into wedges, to serve

black pepper

FOR THE PASTE

leaves from 40g pack of fresh flat-leaf parsley

1 tbsp capers in vinegar, drained and rinsed

1 plump garlic clove, peeled and crushed

grated zest and juice of ¹/₂ lemon

1 tbsp extra virgin olive oil

Serves: 2

Prep time: 15 minutes

Cooking time: 25 minutes plus at least 20 minutes marinating

1 Combine all the paste ingredients and season with pepper. I think the quickest way of doing this is to use a hand-held blender, but a knife and chopping board does just as well.

2 Score the top of the chicken breasts diagonally several times at about 2cm/3/4 inch intervals and 5mm/1/4 inch deep. Brush with the egg white, then smear the paste into the chicken and push down into the scored slits to form a crust, pressing firmly to compact. Cover with cling film and place in the fridge for anything between 20 minutes and 2 hours.

3 When you are ready to cook the chicken, preheat the oven to 180°C/350°F/GM4, then heat the olive oil in a non-stick, ovenproof frying pan on a low-medium heat. Carefully place the chicken breasts, scored side down, in the shimmering oil and fry for 5 minutes. Turn the chicken over and cook for a further 5 minutes. Turn the chicken over again and cook in the oven for 10-15 minutes until cooked through.

4 Remove from the pan and cut the chicken into slices along the existing cuts. Arrange the chicken slices on the rocket and serve with the lemon wedges to squeeze over.