Ready for a lemony, herby taste of spring? Colne Chicken, hailing from that much-maligned county of Essex, is not only delicious but quick and easy to prepare as well. It’s the perfect weeknight recipe. Plus, free-range boneless chicken breasts are available almost everywhere. If you can only find the standard fillets, simply prep them yourself by dividing the chicken breast lengthwise. Aim for 1/4-pound (~115-gram) serving of chicken per person.
1 large boneless butterflied chicken breast, cut into two pieces (or 2 chicken escalopes)
1/2 lemon, juice and zest
1/2 tablespoon chopped sage
1 tablespoon chopped parsley
1 tablespoon chopped thyme
2 rashers (streaky) bacon
1 tablespoon lard
Brush each portion of chicken with lemon juice and season with salt and pepper. Stir together lemon zest and herbs then spread over one side of each chicken piece. Wrap with a rasher of bacon.
Melt the lard over medium-high heat in a large skillet. When very hot, add the chicken, herb side up, and cook for three to four minutes before turning over and cooking the other side for another three to four minutes. Remove to a warmed plate.
Adapted from Favourite Essex Recipes.
I’m linking this recipe to Cooking with Herbs at Lavender and Lovage.