Recipe

Lunch

Ignore this recipe for all sections.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
2
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Boneless Skinless Chicken Breasts
Slices of Whole-Wheat Bread
, with seeds
Garlic Cloves
Lemons
Arugula
Sea Salt & Black Pepper
, to taste

Crispy Garlicky Chicken

From Jamie Oliver's 5 Ingredients
Total time: 20 min
Servings: 2
Equipment: Food Processor
  • 2 Boneless Skinless Chicken Breasts
  • 2 Slices of Whole-Wheat Bread, with seeds
  • 1 Garlic Cloves
  • 1 Lemons
  • 7/4 oz. Arugula
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Place the chicken breasts between two large sheets of parchment paper, and whack with the base of a large non-stick frying pan to flatten them to about ½ inch thick.
  • Tear the bread into a food processor, then peel, chop, and add the garlic, and blitz into fairly fine crumbs.
  • Pour the crumbs over the chicken, roughly pat onto each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
  • Put the pan on a medium heat. Fry the crumbled chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden, and cooked through.
  • Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed arugula, and serve with lemon wedges, for squeezing over.