date:Jun 23, 2014
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