INGREDIENTS
– 8 Chicken breasts
– 1 tbsp finely chopped garlic
– 3 tbsp lemon juice
– 60ml Extra Virgin Olive Oil
– Large pinch dried chili
– 1 tbsp finely chopped parsley
– 1 tbsp smoked paprika
– 100ml white wine
Combine all the ingredients in the marinade. Cut your chicken breast in a few places to allow for maximum absorption of the marinade. I try to leave the chicken in the marinade for at least 30 minutes but the longer the better. Remove the chicken breasts from the marinade and fry them on a griddle pan, if you don’t have one a frying pan will do, but be sure to remove the marinade so that the breasts caramelize. As you are cooking the breasts, keep brushing them with the marinade so that as much flavor gets into the meet.
Try creamy Rocket Mash potatoes as a great side dish. Prepare your mash as you normally would, blend about 30g (or to taste) or rocket in a food processor with a few table spoons of olive oil to help the process along. Then add the rocket mixture to your mash potato and serve. Don’t reheat or cook the rocket it will lose some of it vibrant green colour. If you find the rocket mash too bitter for your taste add some grated Parmesan or cream.
