For summer our go to dinners are breaded
chicken cutlets, pan fried in olive oil,
over arugala or fresh spinach with capers piled on
top & the
juice of a lemon & a glug
of really good olive oil (and a fresh baguette & some rose»).
Cut the
chicken breast in half, cover with cling film and using a rolling pin gently bash the
chicken so that it is roughly the same thickness all
over, heat a non stick frying pan, add the coconut oil and when melted place your
chicken in the pan, on a moderate high heat slightly sear the
chicken then finish cooking on a medium heat, once the
chicken is almost cooked add the orange, lemon and lime
juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the
chicken in the lettuce wraps spooning
over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left
over cooking
juices, take
of the heat immediately,
top your sticky sweet glazed
chicken with the salsa and finish off with a drizzle
of the coconut dressing.