After our 5 week long holiday, we are finally back in the land of the living. Even though I tried to post once a week, I still neglected my blog terribly, but it wasn’t all in vain. I think it’s good to take a break from blogging every now and then. Especially if you do it 5 times a week like me. But, I am back and ready to take on all the fabulous challenges 2011 has in store for me.
First of all, I haven’t forgotten all your requests and I will be cooking myself through the list every week and of course I’ll be posting the results. Some of you were quite… shall I say adventurous with your requests. Things like Mille Feuille, Macarons and Sachertorte all popped up and I WILL be making all of them some time this year. I might have to make all of them a couple of times to actually be able to blog about them but it will happen. I promise.
I posted a Boerewors Roll recipe last week to ‘ease’ all of you back into the working thing, and this week, I need a similar recipe for myself. My family needed nourishment (and they weren’t too keen on my grapes and cubes of cheese menu) and I needed to be in the kitchen for less then 20 minutes. I had some lovely free-range chicken breasts in the fridge and even though chicken breasts don’t normally take very long to cook, I needed them to cook even faster. So the obvious thing was to bash them into oblivion and flatten them out so much that they literally take 2 minutes per side to cook.
I served the chicken with a Watermelon, Feta and Rocket (Arugula) salad. I know it sounds wierd, but when I post it on Monday, you will see that it’s actually pretty awesome! And it’s very hard for me to imagine eating it with any other type of meat. The lemony, peppery chicken with the salad is just a match made in heaven.
If you want to add some carbs to this meal, I would suggest a fresh baguette as it doesn’t require any cooking (if you buy it obviously) and it won’t overshadow the chicken and salad, but some crispy, salty potatoes would also be really yum!
4–8 Chicken breasts
fresh lemon juice (about 2 lemons worth)
salt to taste
- Place the chicken breasts between two sheets of cling wrap and flatten them out. (I use a rolling pin)
- I try to keep it quite low-fat so I spray my frying pan with spray and cook and then just add 1tbsn canola oil. Place the pan over medium heat and allow to heat up.
- Fry the chicken for 2 minutes a side, season each side with lemon juice, salt and pepper.
- Remove the chicken and just check whether it’s cooked by cutting into one. They need to be JUST cooked, completely white but still very moist and juicy.
- Serve at room temperature topped with the capers.
Tags: capers, Chicken, chicken and capers, Chicken breasts, chicken escalopes, chicken fillets, Chicken recipe, escalopes, how to cook chicken, lemon chicken, lemony chicken escalopes, lemony chicken escalopes with capersPost By Alida Ryder