30 December 2012,20:46 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Bash each chicken breast with a rolling pin to flatten. Mix the chicken with the lemon rind, 1 tablespoon of the oil and lemon juice in a shallow dish, turn to coat in the marinade.
  • Cover and marinate in the refrigerator for about 20 - 30 minutes.
  • Boil water in a large pan. Heat the remaining oil in a skillet over low heat, add the garlic and cook for a minute, stirring.
  • Add the artichokes and tomatoes and cook for about 3 - 5 minutes, stirring occasionally.
  • Add half the marinade from the chicken and cook over medium heat for another 5 minutes.
  • Cook the linguine in the boiling water until just tender.
  • Preheat the broiler to high. Remove the chicken from the remaining marinade and arrange on the broiler pan.
  • Cook the chicken under the preheated broiler for 3 - 5 minutes each side or until thoroughly cooked.
  • Drain the pasta and return to the pan, pour over the artichoke and tomato mixture. Slice in the cooked chicken.
  • Transfer to warmed serving plates and sprinkle over the parsley and cheese.


  • 420 grams canned artichoke hearts, drained and sliced
  • 225 grams baby plum tomatoes
  • 600 grams chicken breasts, skinned
  • Finely grated rind and juice of 1 lemon
  • 2 tablespoon IDHAYAM Sesame oil
  • 2 garlic cloves, crushed
  • 350 grams dried linguine
  • Chopped fresh parsley, to serve
  • Parmesan cheese, finely grated, to serve

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