Ingredients
2 x 175g (6oz) chicken fillets
A little peppery olive oil
2 plump cloves of garlic, crushed
A little pepper
Juice of a lime
Lettuce
Juice of half a lemon
Equipment
Aga cast-iron grill pan
Method
Marinade the chicken fillets for half an hour at room temperature, with the olive oil, freshly crushed garlic and limejuice.
Pre-heat a clean and dry cast-iron Aga grill pan for 3-4 minutes on the boiling plate. Press the chicken fillets down onto the pan - the hot pan acts as a branding iron. This causes the food to initially adhere to the pan but will release after half a minute.
Cook for two minutes and loosen. Turn and then transfer to continue cooking on the floor of the roasting oven for another three minutes.
Place the chicken fillets onto a bed of lettuce leaves and finish off with some lemon juice to accompany the olive oil dressing.
Hints and tips
Oil the chicken fillets lightly just enough so they do not stick. Too much oil will cause smoke to be created during cooking. Transferring the pan to the vented oven helps minimise this.
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