The lemon in this simple marinade makes the chicken more tender and simultaneously lifts the flavors of the breast fillets, which - let's face it - can be pretty boring otherwise. I like to serve it with my brown bean salad and herring & herb relish. Of course, you can also serve this lemony chicken with other salads or sauces, but I think the flavors of these traditional Dutch ingredients combine particularly well here.
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating 1 hour; resting 5 min: 1 hour, 5 minutes
Total Time: 1 hour, 20 minutes
Yield: Serves 4
- 1 lemon, finely sliced
- 1/2 cup extra virgin olive oil (125 ml)
- 4 skinless chicken breast fillets
- Sea salt & freshly ground black pepper
- 3 1/2 oz baby spinach leaves, washed (100 g)
- To serve:
- Brown bean salad
- Herring & herb relish
Combine the lemon and olive oil in a bowl. Add the chicken, coat with the marinade and then leave to stand in the fridge for at least 1 hour. Season the fillets with salt and pepper.
Heat a large heavy-based non-stick frying pan on medium-high until you can feel a good heat rising. Add the chicken breasts and pan-fry for a few minutes on each side until quite firm when pressed with the back of a fork. Set the chicken aside to rest on a cutting board for a couple of minutes before slicing on the diagonal.
To serve, place a handful of spinach leaves onto each plate, spoon some
brown bean salad on top, divide the sliced chicken between the plates and drizzle with my herby herring relish.