THIS is a great dish for preparing a little in advance and then quickly cooking when needed.

The lemon juice helps marinate the chicken and makes it more tender and a nice tip for the even cooking of the chicken into escalopes is to make a few incisions – only a couple of millimetres on the thicker part of the meat so that one piece doesn’t become dry while the other is still cooking.
I love serving this dish with some couscous or pasta.

GRILLED CHICKEN WITH OLIVES & BALSAMIC VINEGAR AND GREEN PEPPERCORNS

Ingredients (serves 4)

4 breasts of chicken
3 garlic cloves crushed
3 tbsp finely chopped fresh flat leaf parsley
5 tbsp extra-virgin olive oil
Freshly squeezed juice of 1 lemon
Soft green peppercorns
65g pitted green and black olives
½ tbsp Balsamic vinegar
2 tbsp olive oil
1 garlic clove, crushed
2 large firm tomatoes, skinned, deseeded and finely chopped

Method

1. Using the tip of a knife remove the skin, slice the chicken breast almost in half and open up to “butterfly” and make a large escalope or flat piece of meat.

2. Put the chicken in a flat dish. Sprinkle with garlic, half the parsley and some push in some soft green peppercorns, then pour over the oil and lemon juice and rub in. Set aside for an hour in the fridge. Remove from the fridge 30 minutes before cooking.

3. Put the olives in a food processor and pulse to chop into small bits, add the vinegar and oil for a further 15 seconds. Place in a bowl, add the garlic and tomato and season, and add the remaining parsley.

4. Heat a griddle or frying pan over a high heat. Brush the chicken with olive oil, season with salt and pepper and fry until cooked.

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