Pan-fried Chicken Breast with Tzaziki
Recipe by Neil Perry from Neil Perry - Fresh And Fast
A Greek sauce made with drained yoghurt, cucumber and mint primarily. It is served as a dip or condiment and often as part of a mezze plate.
Serves 2
Ingredients
- Extra virgin olive oil
- 20g unsalted butter
- 2 chicken breasts, skin on, flattened with a meat mallet
- Sea salt and freshly ground pepper
- 250g sheep milk yoghurt
- Juice of ½ lemon
- ½ Lebanese cucumber, skin on, grated & strained
- 2 cloves garlic, crushed & finely chopped
- 2 Tablespoons mint, finely sliced
- 1 Tablespoon dill, roughly chopped
Method
- Heat a little extra virgin olive oil in a pan.
- When the oil is hot, add the butter and when nutty brown, add the well seasoned chicken breasts, skin side down. Cook about 2 minutes and turn, then cook a further 3-4 minutes on the other side.
- Remove from the pan and rest while you make the tzaziki.
- To make the tzaziki, place the yoghurt in a bowl with the lemon juice, salt and lots of freshly ground pepper.
- Press the excess juice out of the cucumber and add it to the yoghurt with the well crushed garlic.
- Check the balance and finish by adding the mint.
- Plate up the chicken breasts, place the tzaziki on the side and drizzle a little extra virgin olive oil over the top.
- Add fresh dill and serve.
