Scarborough Fair Chicken - A LoveLunch Original!

This is a LoveLunch invention that works so well with a bright, crisp summer salad or the similarly seasoned grilled veggies on the side. 

Ingredients:

2 chicken breasts (or fish fillets, 1 inch thick)

4 cloves of garlic, crushed, chopped

Chopped parsley, crushed sage, cleaned rosemary and thyme

Olive Oil and ½ tsp of butter (optional)

Salt and pepper to taste

The zest and juice of 1 lemon

(Reserve some parsley for garnishing)

Method:

Whether chicken or fish, a 1 hour sit-down in all the seasoning ingredients except the olive oil will get the meat better acquainted with the delicate flavours of the herbs and the pique of lemon.  So mix the chopped garlic, herbs, lemon juice and salt well and then either lightly massage into the chicken or pile around the fish, cover in cling film and put in the fridge because the ambient heat is salmonella’s best friend.  Heat olive oil in a pan, pop in a piece of garlic – if it sizzles gently you are on course – place your chicken or fish in delicately, letting the herbs fall into the oil. Fry on medium heat – about 12 – 15 minutes for chicken breasts (about 8 mins on one side and then flip) and not more than 10 minutes for fish (5 mins on each side for 1 inch thick). Grind some pepper over.

Veggie Option: This recipe works well with veggie ‘steaks’ as well – zucchini or aubergines take nicely to the herbs and can be made even more fun with a sprinkling of parmesan.