About this recipe:The sharpness of the lemon becomes sweeter and perfectly compliments the chilli in this dish. Cooking at a lower heat means the breast is succulent and everyone who has tried this has asked me for the marinade - the secret is there is no marinating needed.
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Method Prep:10min › Cook:20min › Ready in:30min
Butterfly the chicken breasts with a sharp knife on a chopping board.
Heat a griddle pan on a low to medium heat - a frying pan will work too but a griddle gives nice marks on the chicken. Add half the lemon juice and an equal amount of the oil to the pan and let it heat through. Place the breasts in the pan, sprinkle with chilli flakes to taste and leave for 8 to 12 minutes depending on their size. I place a lid over the top if the breasts are larger.
Turn the breasts over and cook for another 8 to 12 minutes. When you've 6 or so minutes remaining of cooking time, turn the heat up as high as it will go. Add half the remaining lemon juice and a tiny amount of oil - this will stop the chicken sticking. Add a handful of pine nuts to the side of the pan.
You will start to see the juices in the pan turning brown and hear the chicken sizzling more. When the cooking time is up or when you feel the chicken is done, cut into the breast to ensure the flesh is white and the juices run clear. Remove from the pan and serve.
Small chicken breasts take approximately 16 minutes to cook, larger ones can take up to 24 minutes. Cooking the chicken on a lower heat initially stops it drying out - you should aim to turn the chicken over halfway during the cooking time. I'd love to hear feedback if anyone cooks this.
I find this goes nicely with any packet golden vegetable rice and salad, or wedges.
Try to get evenly sized chicken breasts.