CRISPY CHICKEN BREASTS RECIPES

Steps:

• 1. Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick.
  2. Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs.
  3. Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
  4. Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through.
  5. Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.

Steps:

• 1. Tear the bread into a food processor. Peel and add the garlic, then blitz into fairly fine crumbs.
  2. Place the chicken breasts between 2 large sheets of greaseproof paper, then wash your hands.
  3. Whack the chicken breasts with a rolling pin or the base of a large non-stick frying pan to flatten them to about 1cm thick. That’s the fun bit!
  4. Now lift up the chicken, pour half the breadcrumbs onto the paper, put the chicken back and scatter the rest on top. Roughly pat them on, then re-cover with the paper and wash your hands.
  5. Whack the chicken again, to hammer the crumbs into it and help them stick.
  6. Put the pan you used to bash the chicken on a medium heat. Once hot, pour in 1 tablespoon of oil, then fry the crumbed chicken for 3 minutes on each side, or until crisp, golden and cooked through.
  7. Remove the cooked chicken to a board, and squeeze over a little lemon juice. Use the thyme as a brush to spread the honey evenly over the chicken (or drizzle over), then slice the chicken 1cm thick. I like to serve it with a colourful chopped salad.