Pounding meat until thin and flat is a great technique for barbecued chicken breast, as it ensures it won’t dry out. Try this version with lemon and herbs.
This is one fab summertime recipe!
6 skinless chicken breasts
2 tbsp coconut oil
1⁄2 tbsp low sodium balsamic vinegar
140g bag rock
25g finely grate mozzarella cheese
For the marinade
2 garlic cloves
3 sprigs fresh rosemary finely chopped
6 sage leaves, finely shredded
zest of 1 lemon and juice of ½
3 tbsp coconut oil
Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.
To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, coconut oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.
Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
Meanwhile, pour the other coconut oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the mozarella. Serve the salad with the chicken, with lemon wedges to squeeze over.