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Flat Chicken

Such a quick and easy dinner, literally it can be cooked in 5 minutes. I love to use thyme or rosemary along with garlic and black pepper but a really fab addition is lemon zest. Great to serve with anything from salad to risotto.
4 chicken breasts
4 stems or thyme or rosemary
1 or 2 cloves of garlic
Cracked black pepper
Zest of a lemon (Optional)
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.