You will need
| 1 large sheet | greaseproof paper |
| chicken breasts | |
| baguette or other fresh bread | |
| oil, for cooking | |
| optional ingredients |
spices and herbs (e.g. smoked paprika, or chilli, or grated lemon peel with fresh thyme, etc.) guacamole mayonnaise salad |
Method
- Get out a large sheet of greaseproof paper. Put the breasts in the middle.
- Season them and sprinkle with the spices or herbs.
- Cover the top of the breasts with the rest of the greaseproof and bash with a rolling pin. This makes the breasts thinner, so they cook more evenly and quickly. Tenderised meat also releases more flavour when cooked. Move the meat around to make sure it picks up all the flavouring.
- Add a teaspoon or two of oil to a non-stick pan (more if it isn’t non-stick) and fry on a medium high heat until golden on each side (about 5 mins each side).
- To make sure it is cooked, take it out of the pan, and cut through the middle with a sharp knife. If it is white all the way through it is ready. If it isn’t, put it back and turn down the heat slightly.
- Slice it and put in a baguette with some guacamole or mayonnaise, and some salad.