Today’s recipe suggestion uses chicken, a great favourite in our house. Chicken has many plus points – its versatility, as well as the ease and speed with which it can be cooked – make it one of the most popular meats around. It has a high level of good quality protein, as well as B vitamins, iron, copper and selenium. The pale flesh has a close texture and a mild flavour that pairs up well with many different ingredients. Never eat raw chicken, and always thoroughly wash your hands, utensils and cutting board as soon as you’ve cut or handled raw chicken.
So with chicken mentioned in my first paragraph and escalope in my second there are no surprises for guessing the title of the recipe! Yes, it’s Chicken Escallops with Thyme.
4 x 150g skinless chicken breast fillets
2 large cloves garlic
6 sprigs fresh thyme
large handful fresh flat-leaved parsley
2 tbsp olive oil
juice of a lemon
salt, to taste
pepper, to taste
1. Put the chicken breasts between 2 sheets of heavy duty cling film and bash them with a rolling pin until they are about 1cm thick, then place in a large shallow non-metallic dish.
2. Peel the garlic and thoroughly crush it using the flat blade of a meat cleaver, or a pestle and mortar. Take the little thyme leaves off the stalks and roughly chop the parsley, then in a small bowl, mix garlic, thyme leaves and most of the parsley with the olive oil, lemon juice and seasoning. Spoon the mixture over the chicken to thoroughly coat (rubbing it in with clean hands), cover and leave for 30 minutes.
3. Heat a large non-stick frying pan or ridged griddle pan and cook the escalopes (with any juices left in the marinating dish) for 3-4 mins each side over medium-hot heat or until cooked through and golden – there should be no pinkness in the centre of the escalopes when cooked. Serve with any pan juices, garnished with remaining parsley.
Nutrition Per Serving
Carbohydrate 0.6g Protein 36.3g Fat 7g Fibre 0.3g
We bring a variety of articles and recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan