Tagliata di Petto di Pollo al Limone (Lemon Chicken Breast Tagliata)

• 600 g chicken breast
• 2 tablespoons lemon juice
• 1 sprig rosemary
• 1 sprig thyme
• Spices (mixed for meat)
• Black pepper, whole
• Half a lemon (sliced)
• Extra virgin olive oil
• Salt

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1. 1

   Cut the chicken breast in half and remove the central bone, any tendons or fatty parts. Make crosswise incisions along the surface and massage the meat with a little salt and mixed spices to taste. I used a blend containing garlic, onion, paprika, cumin, marjoram and other herbs... you can use whatever you have available; regular roast spices work perfectly well.

2. 2

   Heat a frying pan with a drizzle of extra virgin olive oil, place the chicken in it and cook for about 20 minutes, turning it 2–3 times. Cooking times depend on the thickness of the breasts; cover the pan to prevent the meat from drying out too much.

3. 3

   When cooked, remove the chicken from the pan and let it rest wrapped in foil or baking paper. Pour the juice of about half a lemon into the pan base to recover the juices. Transfer the liquid to a bowl and add a drizzle of extra virgin olive oil, the rosemary, thyme and a few whole peppercorns.

4. 4

   Now slice the chicken breasts and arrange them on a serving plate. Spoon the lemon sauce over the meat and garnish with fresh lemon slices.

5. 5

   The lemon chicken breast tagliata is ready, delicious and fragrant with herbs! I recommend letting it rest for a few minutes before serving. It is also excellent cold, and can be prepared in advance... in this case, keep a little of the sauce to add just before serving.