for 4 servings
- 4 skinless, boneless Chicken breasts
- ⅜ cup chicken stock
- 1 lemon (finely grated zest)
- ¼ cup lemon juice
- freshly ground Black pepper
- 2 lemons (halved)
Put the chicken into a shallow non-metal dish.
Mix together the stock, lemon zest and juice and season with a sprinkling of salt and pepper. Pour over the chicken. Cover and leave to stand for 1-2 hours, turning the chicken from time to time.
Heat the grill.
Put the chicken on the grill rack and grill for 5 minutes. Turn the chicken over and brush with the marinade. Grill for a further 5 minutes, until the chicken is cooked through and there are no pink juices, when the chicken is pierced with a knife. Discard any remaining marinade. Add the lemon halves to the grill for the last 3 minutes of grilling, until lightly browned.
Cut the chicken into pieces and place on serving plates with the lemons. Scatter over the rocket and cheese.