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Plain grilled chicken is transformed by the old Italian recipe for gremolata. Zingy lemon, parsley and garlic really lift this dish. Serve with crisp greens such as just-blanched spinach or pan fried collard greens.

Serves: 4
Preparation Time: 10 minutes + 15 minutes marinating
Cook Time: 5-10 minutes

INGREDIENTS:

For the chicken
Juice of 2 lemons
4 boneless, skinless chicken breasts (4 x 5 oz) split lengthwise and pounded until approximately ½ inch thick.
2 tsp olive oil
Salt and freshly milled black pepper to season

For the gremolata
4 tbsp fresh flat-leaf parsley, finely chopped
4 tbsp lemon zest, grated
4 tbsp garlic cloves, minced

METHOD:

Place the chicken pieces in a bowl, sprinkle with lemon juice and oil. Season well and mix the pieces around so that they are coated. Set aside for 15 minutes to marinate.

Make the gremolata by placing all the ingredients in a bowl and set aside.

Using a griddle pan if possible, heat on high until almost smoking. Add the chicken pieces, 2 at a time if necessary, and cook until the seared griddle marks show on the underside, but no more than 2½ - 3 minutes. Flip over – it should take no more than 1-2 minutes for the chicken to cook through.

Serve the chicken onto plates, top with the gremolata.