Step 1

Lay the chicken breast flat on a chopping board with the smooth side facing up. Take a long sharp knife and carefully cut horizontally through the chicken breast, trying to keep your knife parallel to the chopping board at all times.

Step 2

The chicken breast will start to open up like a book and if you continue to cut through you will be left with two fillets. Repeat with the second chicken breast.

Step 3

Pour the olive oil into a non-metallic dish and then add in the turmeric, salt, paprika, cayenne (if usincinnamon, allspice, and pepper. Mix together to create a paste.

Step 4

Slice up the garlic clove, add to the spice paste and mix well.

Step 5

Add the chicken fillets and turn to coat.

Step 6

Cover and marinate in the refrigerator for up to 24 hours.

Step 7

Remove the chicken from the refrigerator for 15 minutes before cooking.

Step 8

Place a heavy-based frying pan, skillet or griddle over medium-high heat and let it get hot.

Step 9

Remove the chicken from the marinade, pushing off any bits of garlic.

Step 10

Place the chicken breasts flat into the frying pan and cook undisturbed for 3 minutes. Turn the chicken and cook for a further 3 minutes or until cooked through.

Step 11

Brush the chicken with honey and served garnished with chopped parsley and lemon slices.