Harissa Honey Chicken Breasts

To prepare the chicken

1. Lay the chicken breast flat on a chopping board and pat them dry with kitchen paper.2 chicken breasts
2. Keep the knife parallel to the board and cut sideways through the breast. (see post for pictures)
3. Use a smooth meat mallet or the heavy base of a frying pan to flatten the plump end of the chicken so it is an even thickness.
4. Repeat with the second chicken breast.

Make the marinade.

1. Combine the olive oil, harissa, honey, lemon zest, garlic, thyme and paprika in a zip-lock bag or non-reactive container.3 tablespoons olive oil3 tablespoons harissa paste2 tablespoons honey1 tablespoon lemon zest2 cloves garlic2 teaspoons fresh thyme leaves1 tsp paprika
2. Add the chicken fillets and let them marinate for at least 30 minutes and up to 24 hours.

To cook

1. Place a large heavy-based frying pan (I prefer non-stick for this recipe) over medium heat.
2. Remove the chicken fillets from the marinade and brush off any pieces of garlic.
3. Place the chicken into the dry frying pan and cook for 3-4 minutes on each side.
4. Serve with lemon wedges (optional)