An easy Greek-style dinner – just bash chicken with a rolling pin, cook on a griddle pan for a few minutes and serve with herby bulgar wheat.
- 2skinned chicken breasts, about 150g (5oz) each
- Finely grated zest and juice of ½ a lemon
- 1 clove garlic, peeled and crushed
- 1tsp fresh thyme leaves or a good pinch of dried thyme
- 1tbsp olive oil, plus extra for drizzling
- Salt and ground black pepper
- 100g (3½oz) bulgar wheat
- Good handful of fresh parsley leaves, roughly chopped
- 4tbsp houmous and about 8 kalamata olives, for serving
Put the chicken breasts between 2 sheets of cling film and bash them out with a rolling pin until they’re an even thickness, about 1cm (½in).
Mix the lemon zest, juice, crushed garlic, thyme and oil and rub this over the chicken on the cling film. Leave it for at least 20 mins or up to a couple of hours, then season the chicken.
Put the bulgar wheat in a pan with about 300ml (½ pint) boiling water. Simmer for 15 mins, covered, until tender. Drain well, pressing out any excess water, stir in the chopped parsley and season.
Meanwhile, heat a griddle pan and cook the escalopes for 3-4 mins each side, pressing them down on the griddle to get even markings. Set aside in a warm oven for a few minutes before serving.
Serve chicken with the bulgar salad, hummus and olives. (Not suitable for freezing).
Top tip for making Griddled chicken escalopes
Woman's Weekly cookery editor Sue McMahon says: Making the chicken into escalopes means that you can cook the meat more quickly, as it's thinner.