2 chicken fillets, skinless
400ml chicken stock
4 courgettes, grated
2 lemons, 1 halved, 1 cut into wedges
Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 minutes until fluffy and all the stock has been absorbed. Heat 1 tbsp oil in a pan and fry the courgettes until softened and crisping at the edges. Tip into the couscous, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.
Halve the chicken breasts horizontally and put each piece on a sheet of clingfilm. Cover with another sheet and beat each piece out with a rolling pin to make it thinner, and then season.
Heat the remaining oil in a large pan and fry the chicken for about 2 minutes on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.
Source: BBC Good Food Magazine
Cut from the breast and boneless, but with the skin still on to preserve the flavour and moisture while cooking. Grill, fry, barbecue or stir-fry or...