Pounding meat until thin and flat is a great technique for barbecued chicken breast, as it ensures it won’t dry out. Try this version with lemon and herbs.
Ingredients (6 servings):
- 6 skinless chicken breasts
- 2 tbsp olive oil
- ½ tbsp balsamic vinegar
- 140g bag rocket
- 25g Parmesan
- Lemon wedges
For the marinade:
- 2 garlic cloves
- 3 rosemary sprigs, leaves finely chopped
- 6 sage leaves, finely shredded
- Zest 1 lemon and juice of ½
- 3 tbsp olive oil
- Place each chicken breast between 2 sheets of cling film or baking parchment.
- Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.
- To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar.
- Add the rosemary and sage, and give everything a good pounding.
- Stir through the lemon zest and juice, olive oil and some ground black pepper.
- Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.
- Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side.
- Transfer to a board and leave to rest for a few mins.
- Meanwhile, pour the oil and balsamic vinegar into a large bowl.
- Add the rocket and some seasoning. Toss together, then shave over the Parmesan.
- Serve the salad with the chicken, with lemon wedges to squeeze over.