1

Place the chicken breasts between two sheets of baking paper. Using a rolling pin, gently pound them until 1cm thick all over to ensure that they cook evenly.

2

To make the marinade, combine the buttermilk with the salt and freshly ground black pepper in a bowl.

3

Add the chicken, making sure each breast is fully submerged. Then cover and leave at room temperature for 30 minutes or in the fridge for 4 hours or overnight.

4

Mist a large griddle pan with cooking spray. Place over a medium-high heat and once hot reduce the heat to medium. Remove the chicken from the marinade, shaking off any excess, and add to the pan. Season lightly; cook, uncovered, for 1 minute.

5

Flip the chicken breasts, reduce the heat and cover. Cook for 10 minutes. Turn off the heat and let sit for another 10 minutes, still covered. Remove the lid – the chicken should be cooked through with no trace of pink. Baste with the juices in the pan, then slice and serve.