Ingredients

Instructions

  1. Trim chicken as desired, cut a couple of diagonal slashes in each piece and set aside.
  2. Add all other ingredients, except oil and butter to food processor and blend to a paste.
  3. With motor running, drizzle in oil until the mixture is a pale green.
  4. I used about ¼ cup, but this can vary to taste.
  5. Cover the chicken with marinade and refrigerate for as long as possible, 3-24 hours.
  6. Melt butter in pan (if using) and turn the heat down.
  7. Place chicken breasts in pan with all the marinade and cover.
  8. The meat I used was very thick, but if your chicken breasts are thinner it may be possible to skip this step and just fry or grill more quickly over a higher heat.
  9. After about 10 minutes the steam has helped cooked through the chicken.
  10. Remove lid, increase heat (med-high) and brown chicken on both sides.
  11. I served this with a side of steamed spinach and “Felicity’s Stuffed Red Peppers”, also here on ‘Zaar.
  12. I had some leftovers, cold for lunch, and they were delicious, the garlic flavour had intensified& the meat was moist.