I am using vegetable as it has a neutral flavour, you may prefer to use olive oil. Heat the vegetable oil in a frying pan over a medium heat. Season both sides of the chicken with salt and pepper. Using a rolling pin, lightly roll out the chicken breast to even thickness between 2 sheets of greaseproof paper. My favourite is with crispy jersey royals and a lemon aioli, eaten hungrily at the kitchen table. Make a sandwich with chicken, basil pesto, grated cheddar and thinly sliced red onions. Stuck for work lunch ideas? Try it with quinoa or couscous, a lemon vinaigrette, fresh mozzarella, and toasted almonds. A little pie with mushrooms to bring out the flavour of the chicken. Or serve with roasted baby potatoes, leeks and butternut squash for a mini roast. Bulk up a frittata with chicken slices, aubergine, goat’s cheese and tomato toasts on the side. Stir into cooked pasta, extra virgin olive oil, rocket and parmesan, then bake in the oven until the cheese is crispy. So you have your chicken – what next? Here is where you start to layer – add different spices and herbs – paprika for a spicy kick, garlic, picked thyme, chopped parsley to lift the flavour after cooking, a fresh bay leaf in the pan for a deeper flavour, perhaps some harissa, or a squeeze of lemon for an acidic kick just before taking the pan off the heat.Īdd some red peppers, feta, green leaves and bread on the side for a quick dinner. Try a slice – the outside should be crispy and the inside tender. Remove it from the pan and leave to rest for a few minutes before slicing. After browning the chicken, pop a lid on top and it will finish cooking in the steaming process.