Ingredients
• 4 (500g) chicken schnitzels (uncrumbed)
• 1 tablespoon olive oil
• 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
• 2 garlic cloves, crushed
• 3 green onions, sliced
• 400g can chickpeas, drained, rinsed
• 1/2 cup chicken stock
• 2 tablespoons lemon juice
• 80g baby rocket
• Lemon wedges, to serve
Method
1. Combine chicken, oil, parsley and garlic in a glass or ceramic bowl. Cover and refrigerate for 30 minutes.
2. Heat a large frying pan over medium-high heat. Cook chicken, in batches, for 3 to 5 minutes each side or until browned. Transfer to a plate. Add onion and chickpeas to pan. Cook for 2 minutes. Add stock and juice. Bring to the boil.
3. Return chicken to pan. Reduce heat to medium. Simmer for 5 minutes or until chicken is cooked through and chickpeas are heated. Season with salt and pepper. Serve with rocket and lemon wedges.
