Chicken paillard with red peppers

  • serves 2
  • Easy

Easy way to serve chicken. Flattened (bashed with a rolling pin is easiest) to make a thin escalope means that chicken can be a super fast midweek meal. Quickly pan-fried and served with red peppers and anchovies, this is both a speedy and healthy recipe for two. Serve with a squeeze of lemon and a green salad.



  • olive oil
  • red peppers 2, seeded and sliced
  • garlic 1 clove, peeled and thinly sliced
  • anchovies 2, roughly chopped
  • flat-leaf parsley a small bunch, roughly chopped
  • lemon 1, halved
  • skinless chicken breast fillets 2


  • Step 1

    Heat a little olive oil and fry the red peppers until they are soft and toasted at the edges. Add the garlic and stir, then add the anchovies and cook for 5 minutes before stirring through the parsley and squeezing over some lemon. Season. meanwhile, halve the chicken fillets horizontally, put them between sheets of cling film and bash them out with a rolling pin until thin. Brush with oil, season well and then fry until just cooked through. Squeeze over the remaining lemon and serve with the peppers.

Nutritional Information

  • Kcals 224
  • Carbs 10.5g
  • Protein 33g
  • Fat 5.5g
  • Salt 0.5g
  • Fibre 4.5g