Moroccan Chicken Breasts

Start by Filleting the Chicken

1. Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts
2. Lay the chicken breast flat on a chopping board.
3. Use a large sharp knife to cut sideways through the breast.
4. Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
5. Carefully cut through until you have two plump fillets.
6. If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
7. Repeat with the second chicken breast.

Marinate the chicken

1. Pour the olive oil into a non-metallic dish, and add the Moroccan seasoning, salt, sugar, and crushed garlic. Stir well.¼ cup / 60 ml olive oil2½ tbsp Moroccan spice blend1½ tsp salt2 tsp sugar3 cloves garlic
2. Once well combined, add the four chicken fillets.
3. Marinate for at least 30 minutes and up to 48 hours.

To cook the chicken

1. Place a heavy-based frying pan or skillet over medium heat.
2. Remove the chicken from the marinade and cook on one side without moving for 4 minutes.
3. Flip the chicken and cook for a further 3-4 minutes until cooked through.