Save to your scrapbook
Pan-fried chicken with lemon, rocket and chilli aioli
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
½ red chilli, seeded and finely chopped
1 tsp sun-dried tomato paste
2 tbsp garlic mayonnaise made with olive oil or aioli
Grated zest and juice of 1 lemon
2 chicken breast fillets
1 tbsp olive oil
1 clove garlic, crushed
70g bag wild rocket
1. Stir the chilli and tomato paste into the mayonnaise and add a tablespoonful lemon juice. Place the chicken fillets between sheets of baking parchment or clingfilm and bash with a rolling pin until about a half to 1cm even thickness. Season with salt and pepper, rub the flesh with the zest and pour over the remaining lemon juice. Leave to marinate for 15 minutes.
2. Heat the oil and butter in a frying pan and fry the chicken on both sides over a high heat for 8-10 minutes until golden brown and cooked through, turning once. Add the garlic to the pan and cook for 30 seconds.
3. Arrange the chicken on warm plates and pile the rocket on top. Add any marinade to the pan and sizzle briefly then pour over the rocket. Serve with the chilli aioli.
Typical values per serving:
This recipe was first published in Mon Jul 21 16:11:12 BST 2014.