Quick peri-peri chicken breasts
This is a very quick way to cook a chicken breast in a flash with loads of flavour.
| Recipe By: | Sam Linsell |
| Serves: | 4 |
| Cooking Time: | 8 minutes |
| Cook's Tips: | Try to remember to marinade your meat in advance, the longer the better. |
| Serving Suggestion: | Serve with salad or chips for a perfect week night supper, or add to a roll for an easy prego or burger. |
| Prep Time: | 45 minutes |
Ingredients
- 4 to 6 chicken breasts, skinless & butterflied
- 2/3 cups lemon, juiced
- 160ml peri-peri basting sauce
- 4 Tbsp olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cut into the rough side of each chicken breast about 2/3 of the way through, and open up the flesh to butterfly. Place the breasts on a board or work surface and press down with the palm of your hand to flatten them out. You could also bash them between cling film sheets, but it really is not necessary as the meat is soft and gives way quite easily.
- Place your butterflied and flattened breasts into a shallow dish and squeeze over the juice of half the lemon, and coat them fairly generously with peri-peri sauce. Leave them in the fridge to marinade for 30 minutes to a few hours. The longer the better.
- Heat the olive oil in a non-stick frying pan until hot, and using tongs fry the breasts until golden brown on either side. This takes about 2 to 3 minutes per side.
- Remove from the pan and set aside. Squeeze over the juice from the other half of the lemon and sprinkle generously with salt.
You could enjoy this recipe too
Buy the ingredients
Add to Cart