Butterflying chicken breasts means they cook more quickly and evenly.
- Butterfly the chicken breasts, lay one on a chopping board and, holding it down with the flat of your hand, cut horizontally through the breast, taking care not to cut all the way through. Open the breast so it lays flat, resembling a butterfly. Repeat with the other chicken breasts.
- Season the chicken on both sides and rub with a little oil. Cook on a hot griddle for 3-4 minutes on each side.
- Meanwhile, for the aioli, very slowly whisk the oil into the egg yolks until it emulsifies into a smooth sauce. Mix in the chilli, parsley, garlic, lemon juice and some seasoning. If the aioli is a bit thick, add a little water to loosen. Set aside.
- Remove the chicken from the pan and leave to rest for a few minutes before serving with the aioli and a salad.
4 skinless chicken breasts
oil for griddling
200ml groundnut or other oil
2 large egg yolks
1-2 red chillies, deseeded and finely chopped
2 tablespoons of finely chopped parsley
1 garlic clove, crushed
A squeeze of lemon juice