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Pan-fried chicken breast with rosemary and lemon

Pan-fried chicken breast with rosemary and lemon
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Pan-fried chicken breast with rosemary and lemon

Ingredients

  • 4 chicken breast fillets
  • ¼ cup (35g) seasoned flour
  • ½ cup (125ml) olive oil
  • 2 sprigs rosemary, leaves removed
  • Grated rind and juice of 2 lemons
  • 4 baby eggplant, halved lengthways, chargrilled
  • Cos or other salad leaves, to serve
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Method

  1. Pat chicken dry with paper towel. Flatten each fillet lightly with a rolling pin and slice diagonally into 2 or 3 slices. Dust chicken lightly with seasoned flour, shaking off any excess.
  2. Heat oil in a large frying pan on low. Cook rosemary for 2 minutes. Increase heat to medium and sauté chicken in batches for 3 minutes each side, until golden. Remove chicken. Add lemon rind and juice. Return chicken to pan and cook for 4-5 minutes, turning frequently, until cooked through.
  3. Place eggplant on serving plates and top with chicken. Drizzle with pan juices and serve with salad.
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