Butterfly  chicken   breast

Ingredients

Chicken breast

Cracked black pepper

Lemon

Oil

Rosemary salt

1

Make your herb salt by grinding or blending together sea salt and chopped rosemary leaves.

2

Butterfly the chicken breast by carefully slicing through the centre of the meat and opening it like a book.

3

Sandwich the chicken breast between two pieces of greaseproof paper and then hit with a rolling pin to flatten it.

4

           Season the       flattened chicken breast by rubbing it with oil and sprinkling over the salt. Heat a cast iron skillet until it is very hot. Be careful!

5

          Put the flattened chicken breast into the cast iron and hold it down using a spatula or other cooking utensil for a few seconds.

6

Once the chicken is almost cooked all the way through, flip it over to finish and seal the other side.

7

Squeeze over the lemon juice and sprinkle over a little more salt.

8

        Remove from the cast iron skillet and allow to rest for two minutes. Serve the cast iron chicken breast, and enjoy!