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).
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.