1. Place a piece of baking paper or plastic food wrap over each Tegel Boneless Skinless Chicken Breasts and gently flatten with a rolling pin to about 1cm thick. Place the chicken in a shallow dish, drizzle with olive oil and sprinkle with the thyme, lemon zest and garlic. Season with salt and pepper. Cover and refrigerate while you prepare the salsa.
1. Combine all the ingredients in a bowl and stir to mix. Season to taste. How’s the heat? Add more chilli. Not sour enough?
Add a splash more vinegar. Set aside to allow the flavours to develop while you cook the chicken.
2. To cook the chicken, preheat a barbecue or ridged grill pan. Cook the chicken for 3–4 minutes on each side until it is cooked through and golden brown.
3. Serve the chicken with salsa, crusty bread and a green salad.
Recipe from tegel.co.nz