Chicken paillard with red peppers
Try this easy way to serve chicken, flattened (bashed with a rolling pin is easiest) to make a thin escalope. Quickly pan-fried and served with red peppers and anchovies, this is both a speedy and healthy recipe for two. Serve with a squeeze of lemon and a green salad.
- olive oil
- 2 red peppersseeded and sliced
- 1 clove garlicpeeled and thinly sliced
- 2 anchoviesroughly chopped
- a small bunch flat-leaf parsleyroughly chopped
- 1 lemonhalved
- 2 skinless chicken breast fillets
Nutrition: per serving
- kcal224
- fat5.5g
- carbs10.5g
- fibre4.5g
- protein33g
- salt0.5g
Method
step 1
Heat a little olive oil and fry the red peppers until they are soft and toasted at the edges. Add the garlic and stir, then add the anchovies and cook for 5 minutes before stirring through the parsley and squeezing over some lemon. Season. meanwhile, halve the chicken fillets horizontally, put them between sheets of cling film and bash them out with a rolling pin until thin. Brush with oil, season well and then fry until just cooked through. Squeeze over the remaining lemon and serve with the peppers.
