Put the chicken breasts between 2 sheets of heavy duty cling film and bash them with a rolling pin until they are about 1cm thick, then place in a large shallow non-metallic dish.
Peel the garlic and thoroughly crush it using the flat blade of a meat cleaver, or a pestle and mortar. Take the little thyme leaves off the stalks and roughly chop the parsley, then in a small bowl, mix garlic, thyme leaves and most of the parsley with the olive oil, lemon juice and seasoning. Spoon the mixture over the chicken to thoroughly coat (rubbing it in with clean hands), cover and leave for 30 minutes.
Heat a large non-stick frying pan or ridged griddle pan and cook the escalopes (with any juices left in the marinating dish) for 3-4 mins each side over medium-hot heat or until cooked through and golden - there should be no pinkness in the centre of the escalopes when cooked. Serve with any pan juices, garnished with remaining parsley. Try serving each portion with 125g new potatoes steamed in their skins and 3 tbsp steamed broad beans – adds 160 calories.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.