Tasteful Chicken Shop

Ingredients
1 clove of garlic
1 lemon
6 saltine crackers
2 tablespoons unsalted butter
4 sprigs of fresh Italian parsley
sea salt
freshly ground black pepper
2 heaped tablespoons all-purpose flour
1 large free-range egg
2 skinless free-range chicken breast fillets
olive oil

Method
Peel the garlic and zest the lemon. Put the crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of sea salt and black pepper, then whiz until the mixture is very fine, and pour on to a plate.
Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork.
Lightly score the underside of the chicken breasts. Put a square of clingfilm over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit.
Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavoured crumbs. Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated.
You can either bake or fry the chicken. If baking, preheat your oven to full whack (240°C/475ºF/gas 9), place your chicken on a sheet pan and cook for 15 minutes. If frying, put a frying pan on a medium heat, pour in a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, or until cooked through, golden and crisp.
Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.

Ingredients
30 g unsalted peanuts
2 x 120 g free-range skinless chicken breasts
2 tablespoons black bean sauce
150 g medium free-range egg noodles
200 g tenderstem broccoli

Method
Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat.
Meanwhile, score the chicken lengthways at 1cm intervals, going about halfway through.
In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.
Cook the noodles in a large pan of boiling salted water according to the packet instructions.
Trim the broccoli (halving any thick stalks lengthways) and add to the water for the last 2 minutes.
Remove the chicken to a board. Use tongs to carefully drag the just-cooked noodles and broccoli with a bit of their water straight into the frying pan.
Pound half the peanuts in a pestle and mortar until fine, toss into the pan with the remaining black bean sauce until well mixed, then divide between your plates.
Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin olive oil, and dig in.

Ingredients
2 free-range skinless chicken breasts
2-3 tablespoons plain flour
1 large free-range egg
100 g panko breadcrumbs
1 x 450 g jar of quality balti-style curry sauce
100 ml organic chicken stock
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 spring onions
100 ml sunflower oil
QUICK PICKLE
1 carrot
¼ of a cucumber
4 radishes
2 tablespoons rice vinegar
1 teaspoon caster sugar
2 teaspoons sesame seeds

Method
Lay the chicken breasts on a large sheet of greaseproof paper, cover with another sheet and bash flat with a rolling pin, until about 1cm thick.
Tip the flour onto a plate and season with sea salt and black pepper. Beat the egg in a shallow dish with a pinch of salt, then tip the panko onto a plate. Coat the chicken breasts in the flour, then in the beaten egg, shaking off any excess, and press into the breadcrumbs to coat. Set aside while you make the pickle.
Peel the carrot and cut into matchsticks. Halve the cucumber, deseed and thinly slice. Trim and slice the radishes. Combine in a bowl with the rice vinegar, sugar, sesame seeds and a pinch of salt.
Strain the curry sauce into a pan and bring to a simmer. Add the chicken stock, soy sauce and rice vinegar. Reduce the heat and simmer for 3 minutes. Trim and slice the spring onions and set aside.
Heat the sunflower oil in a large frying pan until simmering hot. Carefully add the coated chicken breasts and cook for 2 to 3 minutes on one side, until golden and crisp. Turn and cook the other side until the chicken is cooked through. Remove from the pan and transfer to kitchen paper to drain.
Slice each chicken breast into strips and serve with the sauce, and the sliced spring onions and pickle on top. Delicious with a mound of sticky rice.