Chicken with garlic & lemon

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olive magazine

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Recipe by olive magazine

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1. Make a deep cut into one side of each chicken breast and open it out like a book. Put a layer of clingfilm on top, then press down to flatten them further.
2. Mix the garlic and thyme leaves with 2 tsp olive oil and spread over the chicken. Heat a non-stick frying pan and fry the chicken for 1-2 minutes on each side until cooked through (you shouldn't need any more oil).
3. Pour over the lemon juice and season well. Put each chicken breast on a slice of toast and top with the rocket. Serve with a lemon wedge and drizzle over any pan juices.

Per serving

180 kcalories, protein 33.9g, carbohydrate 0.8g, fat 4.6 g, saturated fat 0.9g, fibre 0g, salt 0 g

Latest comments and suggestions

• Emily

  16 January 2008

  Emily rated and commented on this recipe

  

  I have made this several times now. It's quick and easy and has a wonderful zingy flavour and a nice combination of textures. Excellent!

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• Pat Hendry

  14 March 2008

  Pat Hendry commented on this recipe

  This is lovely with a few chilli flakes scattered over before cooking the chicken and some finely sliced red onion with the rocket. Quick and easy and very tasty

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Ingredients

• 2 skinless boneless chicken breast fillets
• 2 sprigs thyme leaves
• olive oil
• 1½ lemon , 1 juiced, ½ cut into wedges
• 2 crusty bread slices, toasted
• rocket to serve
• 1 garlic clove , crushed

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 2 skinless boneless chicken breast fillets
• 2 sprigs thyme leaves
• olive oil
• 1½ lemon , 1 juiced, ½ cut into wedges
• 2 crusty bread slices, toasted
• rocket to serve
• 1 garlic clove , crushed

Per serving

180 kcalories, protein 33.9g, carbohydrate 0.8g, fat 4.6 g, saturated fat 0.9g, fibre 0g, salt 0 g

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