Split or gently pound thicker breasts to an even thickness of about 2 cm. Season and slice garlic.

Ingredients

• 550 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 50 gLemon juice, raw
• 7.5 gOil, olive, salad or cooking
• 10 gGarlic, raw
• 3 gSalt, table
• 1 gSpices, pepper, black

Method

1. Split or gently pound thicker breasts to an even thickness of about 2 cm. Season and slice garlic.
2. Cook in 15 g oil for 4–5 minutes per side. Verify 74 °C in the thickest part; add garlic for the last minute.
3. Remove from the heat, pour lemon juice over the chicken and rest for two minutes before slicing.