Griddled lemon-pepper chicken breast fillets

Instructions

1. Heat a nonstick griddle pan over a medium-high
2. heat. In a small bowl, stir together 75g lighter than
3. light mayonnaise, 4 teaspoons grated lemon zest,
4. 1 teaspoon ground black pepper and ¼ teaspoon salt.
5. Cut 2 x 200g skinless chicken breast fillets in half to
6. give you 4 x 100g escalopes. Brush one side of each chicken
7. cutlet with the half the mayonnaise mixture, then griddle,
8. mayonnaise side down, for 5 minutes. Brush the tops of the
9. cutlets with the remaining mayonnaise mixture, then turn
10. them over and cook for another 3-5 minutes,
11. or until cooked through.