Chicken Escalopes with Griddled Asparagus

Place each chicken breast between two large sheets of cling film and pound firmly and evenly with a rolling pin until the chicken is flattened to make a very thin escalope, about ¼ cm thick.

Crumble the Knorr Reduced Salt Chicken Stock Cube into 2 tablespoons of olive oil and mix together to form a paste.

Spread the paste evenly over each side of the escalopes and sprinkle evenly with parsley. Set aside.

Drizzle the asparagus with remaining oil.

Pre-heat a griddle pan until very hot. Place the asparagus in the griddle pan and cook for 2-3 minutes each side until tender. Set aside and keep warm.

In the same pan, add one of the escalopes and cook for 30 seconds on each side, or until cooked through. Remove from the pan and keep warm. Repeat with the remaining escalopes.

Place each escalope, on a serving plate. Add the griddled asparagus. Serve with a squeeze of lemon juice and garnish with parsley.