Simple rosemary grilled chicken

Cooking chicken like this is quick and simple and will give you a delicious base for a meal. As well as rosemary, you could use fresh thyme leaves, or even go for a mixture of the two.

Serves 2

Ingredients

• • 3 sprigs of fresh rosemary
• • sea salt and freshly ground black pepper
• • 2 x 150g chicken breasts, preferably free-range or organic
• • olive oil
• • 1 lemon

To prepare the chicken

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• Pick the rosemary leaves and discard the stalks
• Finely chop the leaves
• Spread them over the board and sprinkle with a pinch of salt and pepper

To prepare the chicken

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• Lay the chicken breasts on top of the rosemary and seasoning
• Lay a large sheet of baking paper or a piece of plastic wrap on top of the chicken breasts
• Use a flat-bottomed pan to give them a few really good bashes until the chicken breasts are about 1cm thick

To prepare the chicken

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• Remove the paper or plastic wrap then flip the chicken over
• Press any remaining herb and seasoning into the other side
• Drizzle the chicken with a little olive oil

To cook the chicken

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• Put a frying pan or a chargrill pan on a medium heat
• Once hot, carefully transfer the chicken breasts to the pan
• Cook them for about 3 minutes on each side, or until cooked through and golden, or with nice char marks if you’re using a chargrill pan

To serve the chicken

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• Serve the chicken breasts whole, or cut them into thick slices and pile them on a plate
• Serve with some wedges of lemon for squeezing over, and a drizzle of extra virgin olive oil
• Lovely served with mash and steamed green veg or a crunchy green salad