2small or mediumchicken breasts, boneless and skinless, I use organic
3Tbspolive oil
1Tbspza’atar
½lemon, in wedges
salt and pepper
How I make it
Separate the mini filet from the breast. Slice the breasts horizontally into two equally thick parts. Put all the chicken slices side by side between two layers of plastic wrap and beat with an appropriate utensil until even thickness; I use a flat-bottomed frying pan.
Make the marinade by whisking the olive oil, 2 tsp za’atar, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Immerse the chicken fillets in the marinade, making sure it is as evenly distributed as you can be bothered to make it, cover and refridgerate – overnight if you can, though an hour or two will do.
Fry the fillets in a hot griddle pan or on a barbecue until charred and cooked through, 1-2 minutes or more on each side. Arrange on a platter, sprinkle the remaining 1 tsp za’atar on top and serve immediately with lemon wedges on the side. Squeeze the lemon juice over the chicken before eating.
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