Recipe Ingredient

Crispy Garlicky Chicken

• 4 Boneless Skinless Chicken Breasts
• 4 Slices of Whole Wheat Bread, with seeds
• 2 Garlic Cloves
• 2 Lemons
• 7/2 oz. Arugula

• 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 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.