Griddled chicken escalopes recipe

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.

Ingredients

• 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

Method

1. 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).
2. 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.
3. 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.
4. 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.
5. Serve chicken with the bulgar salad, hummus and olives. (Not suitable for freezing).