Mediterranean Lemon Garlic Chicken

This tangy and refreshing lemon garlic chicken recipe features the fresh flavor of Kricklewood Farm Lemon Sunflower Oil, paired perfectly with tender, juicy chicken breasts. Marinated with aromatic garlic, Italian herbs, and a touch of red pepper for a subtle kick, this dish is as simple as it is flavorful. Searing the chicken to golden perfection and garnishing with fresh parsley and lemon slices, it makes for an elegant, quick meal that's perfect served over rice or pasta for a refreshing weeknight dinner.

Ingredients: 

• 1/4 cup Kricklewood Farm Lemon Sunflower Oil
• 2 tablespoons Kricklewood Farm Sunflower Oil 
• 2 pounds boneless skinless chicken breasts (about 4 large chicken breasts)
• 5 large garlic cloves crushed or minced
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup chopped Italian parsley, plus more for garnish
• 2 lemons
• Kosher salt
• Black pepper

1. Zest and juice one of the lemons into a large bowl Add Kricklewood Farm Lemon Sunflower Oil,  garlic, Italian seasoning, red pepper flakes, and parsley and whisk to combine. Set aside.
2. Slice the breasts into cutlets by slicing the chicken breast horizontally starting with the thicker end and all the way through to the thin end.  
3. Pat dry the chicken and season with a kosher salt and black pepper on both sides. Add the chicken to the marinade and turn to coat. Cover the bowl and place in the fridge for up to 2 hours.
4. Heat a large skillet on medium with 2 tablespoons Kricklewood Farm Sunflower Oil.  Once oil simmers, arrange the chicken pieces, do in batches if needed.  Sear about 4 minutes on each side, or until both sides are golden brown and the chicken is nearly cooked through. (internal temp should be 160 F).
5. Remove from heat, rest for 5 minutes and slice the remaining lemon. Garnish with chopped parsley and lemon slices.
6. Serve with rice or pasta.