4 stems or thyme or rosemary
1 or 2 cloves of garlic
Cracked black pepper
Zest of a lemon (Optional)
Butter
Olive oil
Chop the garlic into slivers, pick the leaves from the herb stems, lay the chicken breasts one at a time between 2 sheets of parchment, sprinkle with a quarter of the herbs and garlic and a pinch of black pepper, and lemon zest if using, cover and bash with either a meat hammer or rolling pin until very flat (should fill the pan), repeat with the 3 remaining breasts.
Cover and place in the fridge for about an hour. Heat a little oil and butter in a pan on a medium hot heat, add one breast at a time and fry for about two to three minutes each side, keep warm and repeat with the rest of the chicken.
*If you have an AGA you can cook straight on the simmering plate with a cooking mat just spray with oil and cook as above.
