Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Remove breast fillet from packaging and trim any sinew with a sharp knife. Cut from edge of chicken breast to the other end. Do not go all the way through. Score inside of chicken breast to help in marinating. Use steak mallet to gently flatten breast. Sprinkle oil onto plate. Add zest over quarter of lemon. Sprinkle crushed garlic (quarter of clove) and few leaves of thyme. Then squeeze of lemon juice and 2 pepper turns. Turn the breast and repeat. Cover with cling and refrigerate for minimum 2 hours or overnight.
To make salsa – Thinly slice red onions. Quarterly cut cherry tomatoes. Thinly slice green chillies. Mix above with lemon juice and splash of olive oil. Salt and pepper.
When ready to cook, pre-heat grill and cook 2-3 mins each side. Add salt (2 turn) + squeeze of lemon juice. Serve with tomato salsa.
Nick’s Tip - Grill pan should be pre-heated at 220 degree C. If chicken sticks, don’t panic, leave it and use spatula or scrapper to release it gently in sides. It will remove.