Grilled lemon chicken
Children can help pound the chicken into flat pieces, the thinner the better.
- 4 boneless, skinless free-range chicken breasts
- Juice of 1 lemon
- 1 garlic clove, finely chopped
- 2 tablespoons white wine
- 2 tablespoons extra virgin olive oil
Place one chicken breast between two pieces of cling film, put it on a chopping board and pound with a rolling pin or meat tenderiser to make it as thin as possible. Repeat with the remaining chicken.
Combine the other ingredients in a shallow glass dish and stir well. Add the chicken, cover and set aside to marinate for at least 30 minutes or ideally overnight.
Remove the chicken from the marinade and place on a heated grill or frying pan. Cook on each side for 4–6 minutes until cooked through. Serve hot or at room temperature with lemon wedges on the side.