Ingredients:
4 chicken breasts
8 cloves garlic, peeled
1/2 teaspoon salt
8 -10 black peppercorns, whole
2 lemons, juice of, about 1/4 cup
parsley, one bunch,about 1/4 cup
olive oil
butter, for frying (optional)
Directions:
Trim chicken as desired, cut a couple of diagonal slashes in each piece and set aside.
Add all other ingredients, except oil and butter to food processor and blend to a paste.
With motor running, drizzle in oil until the mixture is a pale green.
I used about 1/4 cup, but this can vary to taste.
Cover the chicken with marinade and refrigerate for as long as possible, 3-24 hours.
Melt butter in pan (if using) and turn the heat down.
Place chicken breasts in pan with all the marinade and cover.
The meat I used was very thick, but if your chicken breasts are thinner it may be possible to skip this step and just fry or grill more quickly over a higher heat.
After about 10 minutes the steam has helped cooked through the chicken.
Remove lid, increase heat (med-high) and brown chicken on both sides.
I served this with a side of steamed spinach and “Felicity’s Stuffed Red Peppers”, also here on ‘Zaar.
I had some leftovers, cold for lunch, and they were delicious, the garlic flavour had intensified& the meat was moist.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.