• Cooking Time: 20 minutes
• Prep Time: 45 mins

 

 

 

 

 

 

 

 

 

 

 

Pan Fried Lemon Pepper Chicken with Tzaziki

• Indedients:
• 4 free range chicken breasts
• 4 teaspoons Lawry's lemon pepper
• Extra virgin olive oil
• Red wine vinegar, to taste

• For tzaziki:
• 1 cup plain yogurt
• 1/4 lemon, juiced
• 1 Lebanese cucumber, skin on, grated & strained
• 1 clove garlic, finely chopped
• 1/2 cup mint, finely sliced
• Freshly ground white pepper, to taste

Method:
Mix the lemon pepper together with a little extra virgin olive oil & rub the mixture into both sides of the chicken.

Heat a little more extra virgin olive oil in a large frying pan over a medium heat. Add the chicken, skin side down & cook for 5 minutes. Turn & cook a further 4 minutes on the other side. Cover the pan with foil & continue to cook over a low heat for a further 4 minutes.

Transfer the chicken to a plate, cover with foil & rest 10 minutes. Reserve the pan juices.

To make the tzaziki, simply mix the yoghurt with all the remaining ingredients & season to taste.

To serve:
Slice each breast into 2 & arrange over 4 plates. Add a dash of red wine vinegar to the hot pan juices & serve the juices & tzaziki with the chicken.

Serves 4.

Wine Pairing

Black Swan Chardonnay:  
Made with premium fruit from South Eastern Australia, Black Swan Chardonnay shows crisp flavors of pineapple and tropical fruit, blended in harmony to create a refreshing, smooth wine.