Chicken Escalope Marinated in Garlic & Lemon
This recipe works in combination with: Lamb Chops with Mustard & Herb Crust, Thai Chicken & Coconut Curry with Jasmine Rice, Turkish Spiced Lamb Chops. This recipe features in these meal plans: Global Springtime.
Chicken escalope in a fresh lemon and garlic marinade served with new potatoes, green beans and a palette cleansing yogurt-mayo sauce.
Ingredients
- 1 skinless chicken breast fillet
- 2 medium new potatoes, halved
- 70g of fine trimmed green beans
- 75g of natural yogurt
- 1/4 lemon, zested and squeezed
- 5 tbsp mayonnaise
- 1 clove garlic, chopped
- 1 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- Serves: 1
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 15 mins
- Price per person: £3.51
- Store cupboard: Cook's
- Calories per serving: 1108
- 5-a-day per serving: 0.9
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Method
- Place the chicken breast between 2 layers of cling film and flatten out with a rolling pin to a thickness of one-half cm. Mix together the garlic, lemon zest and oil. Rub the mixture into both sides of the chicken. Season with salt and pepper and set aside to marinate.
- Parboil the new potatoes in lightly salted boiling water for 6 minutes, then rub the cut faces with a little oil from the marinade.
- Meanwhile to make the yogurt mayo sauce, mix together the lemon juice, parsley, mayonnaise and yogurt. Season well with salt and pepper and set aside.
- Heat a griddle pan and place the potatoes face down on the grill leaving enough space for the chicken. Cook for 2 minutes then add the chicken and grill for 1 minute each side, or until cooked through.
- Meanwhile, cook the green beans in lightly salted boiling water for 3-4 minutes, or until tender.
- Serve the chicken together with the new potatoes, green beans and yogurt-mayo sauce.
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