Garlic and lemon marinaded chicken breast
This is one of the most simple and delicious ways to cook chicken. Once you don't over-cook the meat, you can save time by cooking extra an using in salads or sandwiches over the following days.
It takes me around the same time to cook 10 of something as it does to cook 2 of something. So, I'll usually cook more, and save a shed-lload of time.
You don't have to marinade the chicken for long. Anything from 30 minutes is fine, but if you don't have that time, don't worry. Give it five minutes, it'll be fine.
Chicken breast either with skin and bone on or off. (There's more flavour with skin and bone on)
Crush a clove of garlic per breast
Whatever seasoning you like. When I add seasoning, it's usually Piri-Piri.
Mix the marinade, or just put it all into a plastic zip lock bag witht the chicken and squeeze the contents with your hands to work it all in together. Stick it in the fridge if you're not going to cook for a while.
Let the chicken come to room temperature before starting to cook it, otherwise the inside of the breast will take longer to come up to cooking temperature. (Same rule for steaks by the way!)
The best way to cook the chicken breast is on the barbeque. Even in the depths of winter, I'll crack on the gas barbeque outside to cook. Most people won't, so in the kitchen, my preference is to fry on a non-smoking pan. The chicken dries out less that way.
Use whatever oil you like, just don't let it smoke. I fry my chicken in butter.
This chicken is full of flavour and is delicious cold, so is perfect for lunchboxes. It needs no further seasoning which is handy.