Thin, quick cooking chicken breast steaks get a flavour upgrade with a buttery garlic sauce and crisp panko topping. Add a fresh side salad and dinner is ready in a flash!
/ serving 4 people
/ serving 4 people
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy)
cos lettuce mix
Grate the carrot (unpeeled). Finely chop the parsley leaves. Halve the cherry tomatoes. Finely chop the garlic (or use a garlic press). Slice the lemon into wedges. Grate the Parmesan cheese.
Heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden, 2-3 minutes. Transfer to a medium bowl and set aside to cool. Once cooled, stir through the parsley and grated Parmesan cheese. Season to taste with salt and pepper.
Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. Season the chicken with salt and pepper. Return the large frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and repeat with the remaining chicken.
In a large bowl, combine the balsamic vinegar and 2 1/2 tbs olive oil. Add the cherry tomatoes, carrot and cos lettuce mix and toss to coat. Season to taste with salt and pepper. TIP: Toss the salad just before serving to keep the leaves crisp!
Return the pan to a medium heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the water and 1/4 of a chicken stock cube. Bring to a simmer, scraping up the brown bits from the bottom of the pan as you go. Add the butter and a squeeze of lemon juice and cook, stirring, until melted and well combined, 1-2 minutes. Remove from the heat. TIP: Add any resting juices from the chicken to the sauce for extra flavour!
Thickly slice the chicken and divide between plates. Spoon over the garlic butter sauce and sprinkle with the parsley and Parmesan crumb. Divide the salad between plates and serve with lemon wedges.