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Griddled chicken with garlic & caper butter
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Preparation time: 15 minutes
Cooking time: 10 minutes
100g Kerrygold Pure Irish Butter, softened
1 garlic clove, crushed
1 tbsp nonpareille capers, drained and roughly chopped
1 small lemon, zested and halved
1 tbsp finely chopped flat leaf parsley
2 skinless British chicken breasts
1 tsp olive oil
450g pack carrot, swede and potato mash
190g pack Tenderstem broccoli and fine beans
1 Put the softened butter in a mixing bowl and beat lightly with a spatula or the back of a spoon. Beat in the garlic, capers, lemon zest, parsley and a good grinding of black pepper. Scrape into a large piece of baking parchment and roll into a cylinder about 4cm in diameter. Either freeze to firm up quickly, or chill if making in advance.
2 Heat a griddle pan over a high heat. Put the chicken breasts between 2 large sheets of baking parchment and use a rolling pin to bash out to an even 1cm thickness all over. Remove the parchment, brush the chicken with the oil, season and griddle for 8-10 minutes, turning halfway. Add the lemon halves, cut-side down, to the griddle for the last 2 minutes of cooking time. Before serving, ensure the chicken is fully cooked with no pink meat and the juices run clear.
3 Heat the carrot, swede and potato mash according to pack instructions. Simmer the broccoli and beans in a pan of water for 2-4 minutes, until tender. Arrange the chicken and vegetables on plates. Cut 2 x 1cm-thick rounds of the garlic and caper butter and place one on top of each chicken breast. Squeeze over the charred lemon halves, grind over a little black pepper and serve.
The leftover butter can be kept in the freezer for up to 3 months and is great sliced over grilled meat, chicken and fish, or on freshly steamed vegetables.
Typical values per serving: