All credit has to go to Jamie Oliver for this recipe. It’s not so much Jamies recipes in themselves, but the methods he sometimes uses are inventive and time-saving.
In this easy recipe, you toss a chicken breast in spices and fry it until it’s dark and crispy on the outside and soft in the centre. For the spice mixture and coating I used ground coriander, chilli powder, turmeric and polenta (for added crispiness). Before frying, toss the chicken in this mixture, cover with greaseproof paper or aluminum foil and bash flat with a rolling pin so that the spices and polenta penetrate the chicken.

Once cooked, slice the chicken breast and serve on a bed of salad. I use mâche (corn leaf salad, Valerianella locust), Italian red chicory (Trevise), and celery. Served with a wrap or tortilla.
There are endless variations of this method, use your imagination.