- 2 skinless chicken breasts
- 1 tbsp finely chopped fresh sage leaves
- 4 tbsp plain flour
- olive oil
- Two handfuls of hazelnuts, roughly chopped
- Sea salt and black pepper
1. Cut each chicken breast in half horizontally. They don't have to be perfect - once they're flattened, oiled and floured they make fine fillets.
2. Place them on a cutting board or between sheets of greaseproof paper or cling-film. Flatten with a meat mallet, rolling pin or heavy saucepan.
3. Brush with olive oil. Season well. Rub in the chopped sage. Lightly dust each piece of chicken with flour.
4. Heat the oil in a non-stick frying pan and sear the chicken in batches over medium heat for 2-4 mins on each side until cooked through.
5. Plate up the chicken. Rinse the pan. Put it back on the heat. Add the hazelnuts and a pinch of salt. Lightly toast for a few mins, till golden. Scatter over the chicken. Serve. Delicious with a salad and rice or potatoes.