Ingredients Jump to Instructions ↓

  1. Extra virgin olive oil

  2. 20g unsalted butter

  3. 2 chicken breasts, skin on, flattened with a meat mallet

  4. Sea salt and freshly ground pepper

  5. 250g sheep milk yoghurt

  6. Juice of 1/2 lemon

  7. Lebanese cucumber, skin on, grated & strained

  8. 2 cloves garlic, crushed & finely chopped

  9. 2 Tablespoons mint, finely sliced

  10. 1 Tablespoon dill, roughly chopped

Instructions Jump to Ingredients ↑

  1. Heat a little extra virgin olive oil in a pan.

  2. 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.

  3. Remove from the pan and rest while you make the tzaziki.

  4. To make the tzaziki, place the yoghurt in a bowl with the lemon juice, salt and lots of freshly ground pepper.

  5. Press the excess juice out of the cucumber and add it to the yoghurt with the well crushed garlic.

  6. Check the balance and finish by adding the mint.

  7. Plate up the chicken breasts, place the tzaziki on the side and drizzle a little extra virgin olive oil over the top.

  8. Add fresh dill and serve.


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