Griddled chicken escalopes
- 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
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.
- 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).
Nutritional information is for the maximum number of servings
Nutritional information per portion
- Calories 514(kcal)
- Fat 21.0g
- Saturates 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.