Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
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Serves 16 [allowing 1 breast each]
Preparation time 30 minutes
Cooking time 20 minutes approximately
Preheat grill to medium-high.

INGREDIENTS

  • 16 Skinless, boneless chicken breasts, one per person.
  • 1 lemon. One lemon should do at least 16 chicken breasts.
  • Olive oil
  • 1 teaspoon salt
  • Cocktail sticks.

Cut the lemon into 16 thin wedges and place in a small bowl. Sprinkle over 1 teaspoon salt. Pour olive oil over the lemon wedges until they are covered.

Wash and dry the chicken breasts. Using a sharp knife slit open each chicken breast lengthways to create a pocket.

Taking a wedge of lemon from the olive oil, push it into the pocket, rind first. Use cocktail sticks to keep the meat closed around the slice of lemon.

Place the chicken breasts on a grill pan and use the remaining oil from the lemon slices to brush over the chicken breasts. Cook the chicken under a medium-hot grill, turning occasionally. They should be done when the outside has turned nicely brown, but it’s best to check by finding the fattest one and looking inside.

Remove the cocktail sticks and lemon slices before serving.