Method
Step 1
Place the chicken breasts between two sheets of plastic wrap and flatten by beating with a mallet, rolling pin or anything heavy (even a wine bottle works) till they are even and almost double in size. Mix the lemon juice, white wine, thyme, garlic, salt, pepper and a splash of olive oil in a shallow bowl and place the flattened out chicken breasts into it. Let them sit in the marinade for 5 to 10 minutes.
Step 2
Thai salad: toss the following pre-prepared ingredients in a large salad bowl: bean sprouts, red pepper, baby spinach, Chinese cabbage, fresh coriander, spring onions, cucumber.
Step 3
Thai salad dressing: mix these ingredients in a jug/mug: fresh lime juice, olive oil, sesame oil, soy sauce, xylitol, fresh ginger, garlic, chilli. Pour the dressing over the salad and toss lightly.
Step 4
Place a frying pan on the stove on medium to high heat. There is no need to oil it. Take the chicken out of the marinade and place in the hot pan. Sauté for about 3 minutes on either side. Make sure they get nice and brown. Then turn the heat down to medium/low and add the rest of the liquid from the marinade into the pan and reduce it while cooking the chicken fillet – about 4 to 5 minutes. Set aside and keep it in the pan juices.
Step 5
To serve, place a chicken breast on each plate – spoon some of the pan juices on top. Serve a portion of salad on the side. Serve immediately.